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1 (8-to 10-ounce) boneless duck breast with skin 1 tablespoon olive oil 1 shallot, finely chopped 1/4 cup tawny Port 1 teaspoon Dijon mustard 3 cups torn frisée 1 tablespoon sliced almonds, lightly toasted print a shopping list for this recipe view wine pairings add ing [...]
Read the recipe at epicurious.com
