Duck Breasts With Crispy Potatoes And Frisée Salad

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1 1/4 pounds small Yukon Gold potatoes, peeled and sliced 1/2 inch thick

1 cup plus 1 tablespoon canola oil

1 cup extra-virgin olive oil

1 garlic clove, halved

2 thyme sprigs

4 Pekin (Long Island) duck breasts (about 10 ounces each,) skin scored in a crosshatch pattern

Salt and freshly ground pepper

1 tablespoon white wine vinegar

1 tablespoon white truffle oil

1 head frisee, very coarsely chopped

2 cups baby spinach

1/2 cup flat-leaf parsley leaves

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