Duck Breast with Mustard Pan Sauce Duck fat potatoes Haricots Verts and Frisee
Ingredients
- 5 medium red potatoes, cut into quarters
- Kosher salt
- 1/4 pound haricots verts, trimmed
- Two 8-ounce duck breasts
- About 1 tablespoon olive oil, plus more for cooking
- 1 shallot, finely chopped
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 1/2 tablespoons whole-grain mustard
- Pinch crushed red pepper
- 3 sprigs fresh thyme
- 4 cloves garlic, chopped
- 1 bunch frisee, loose, pulled from the core
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments