iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tortilla Soup with Chiles and Tomatoes

Ingredients:
4 dried pasilla chiles, wiped clean, stemmed, and seeded
2 dried chiles de á:rbol, stemmed
1/2 pound tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
2 tablespoons lard or vegetable oil
1 teaspoon dried epazote or oregano, crumbled
3 to 4 cups vegetable oil for frying
12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 ounces)
1/4 cup crema, or sour cream diluted with 1 tablespoon water
Equipment: a deep-fat thermometer
Accompaniment: lime wedges

Instructions:
Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chile.
Rye Walnut Rolls

Ingredients:
1 medium onion, chopped (1 cup)
1 tablespoon salt, divided
1/2 cup olive oil
2 cups whole milk
2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup warm water (105-115°F)
1 tablespoon mild honey or sugar
5 1/2 cups all-purpose flour plus more for kneading and dusting
0
1 cup rye flour
1/2 teaspoon black pepper
3/4 cup walnuts, toasted, cooled, and coarsely chopped
1 large egg beaten with 1 tablespoon water for egg wash
1/4 cup nigella or poppy seeds

Instructions:
Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.
Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.
Curried-Squash and Red-Lentil Soup

Ingredients:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Instructions:
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Beer-Braised Beef and Onions

Ingredients:
3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Instructions:
Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
Serve braised beef with onions and sauce.
Farmhouse Butternut Squash Soup

Ingredients:
4 bacon slices, 4 large garlic cloves, chopped, 1 teaspoon caraway seeds, 2 pounds butternut squash, peeled, seeded, and chopped, 1/2 pounds carrots, chopped, 1 Granny Smith apple, peeled, cored, and chopped, 3 thyme sprigs, 2 Turkish bay leaves or 1 California, 3 1/2 cups reduced-sodium chicken broth, 2 cups water, 1 to 1 1/2 teaspoons cider vinegar

Instructions:
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce

Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, smashed
2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
1/4 cup all-purpose flour
1 large egg, lightly beaten
Rounded 1/3 cup grated dried unsweetened coconut
1/4 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon finely chopped rosemary
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives
1 tablespoon rice-wine vinegar (not seasoned)

Instructions:
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Coat and cook fish: Preheat oven to 450°F with rack in middle.
Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊
Crusty Cornstalk Rolls

Ingredients:
1 1/2 teaspoon active dry yeast (from a 1/4-ounce package)
1 1/4 cups warm water (105-115°F), divided
1 teaspoon mild honey or sugar
2 1/2 cups all-purpose flour plus more for kneading and dusting
0
1 1/2 teaspoon salt
1/2 cup plus 2 tablespoon stone-ground yellow cornmeal, divided
Equipment: a spray bottle filled with water

Instructions:
Stir together yeast, 1/4 cup warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flour, salt, 1/2 cup cornmeal, and remaining cup warm water into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms.
Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead) and fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands.
Sprinkle a large baking sheet evenly with remaining 2 tablespoon cornmeal and put dough diagonally in center. Alternating sides, make 3-inch-long diagonal cuts, about 1 1/2 inches apart, into sides of log using kitchen shears (ends of cuts should not touch; maintain a center "stalk"). Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to center stalk. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
Preheat oven to 425°F with rack in middle.
Spray rolls with water, then bake, spraying into oven 3 times in first 5 minutes of baking (to help form a crust), until golden, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.
Braised Chile-Spiced Short Ribs with Black Beans

Ingredients:
1 pound dried black beans (about 2 1/4 cups)
8 cups water
1 Turkish or 1/2 California bay leaf
1 1/4 ounces dried ancho chiles (3 to 4 medium)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seeds
3 whole cloves
2 1/3 cups cold water, divided
5 pounds beef short ribs
1 tablespoon vegetable oil
1/4 pound sliced bacon, chopped
1 (3-inch) cinnamon stick
Accompaniments: chopped white or red onion; chopped cilantro

Instructions:
Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 teaspoon salt.
Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
Preheat oven to 350°F with rack in middle.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
Stir chile purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.
Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.
Serve short ribs with beans.
Mushroom Strudel

Ingredients:
10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
1/2 cup boiling-hot water
1/2 pound fresh white mushrooms, trimmed and halved lengthwise
1/4 cup finely chopped shallots (about 2 large)
2 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons finely chopped flat-leaf parsley
4 (17-by 12-inch) phyllo sheets, thawed if frozen
2 tablespoons rendered duck or goose fat or unsalted butter, melted
Truffle oil for brushing (optional)
Equipment: a wide-tooth serrated knife

Instructions:
Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
Preheat oven to 425°F with rack in middle.
While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.
Buttermilk Fantails

Ingredients:
1 stick plus 2 tablespoons unsalted butter, melted, divided
2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup warm water (105-115°F)
1 tablespoon mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
1 1/2 teaspoons salt
3/4 cup well-shaken buttermilk

Instructions:
Butter muffin cups with 1 tablespoon melted butter.
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Mix flour, salt, buttermilk, and 6 tablespoons melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead), then halve. Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 tablespoon butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes.
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Ingredients:
1 teaspoon fennel seeds, 1 pound pork tenderloin, 2 medium fennel bulbs, trimmed, reserving fronds, 2 tablespoons extra-virgin olive oil, 3 garlic cloves, smashed, 1/4 cup dry white wine, 1/2 cup reduced-sodium chicken broth, 2 tablespoons unsalted butter, cut into pieces, 1/2 teaspoon fresh lemon juice, or to taste

Instructions:
Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
Red-Bean Soup with Gremolata

Ingredients:
1 (1-pound) bag dried red kidney beans, picked over and rinsed
1 large onion, chopped
4 large garlic cloves, chopped
4 fresh ají dulce chiles, stemmed, seeded, and chopped
2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
1/2 cup chopped recao (culantro) or cilantro leaves
1/4 cup chopped sun-dried tomatoes (preferably oil-packed), drained
1/4 cup extra-virgin olive oil plus additional for drizzling
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet piment&ocute;n (smoked paprika)
2 1/2 quarts water
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/4 cup finely chopped flat-leaf parsley
2 1/2 quarts water
1 tablespoon fresh lemon juice

Instructions:
Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
Stir together zest, garlic, and parsley.
Serve soup sprinkled with gremolata and drizzled with oil.
Tunisian Soup with Chard and Egg Noodles

Ingredients:
1 teaspoon cumin seeds
1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
1 medium red onion, chopped
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
1 to 2 tablespoons harissa or other hot sauce (to taste)
1 tablespoon fresh lemon juice
1 (19-ounces) can chickpeas, rinsed
4 ounce fine egg noodles (about 1 1/2 cups)
Equipment: an electric coffee/spice grinder
Accompaniment: lemon wedges

Instructions:
Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
Serve soup sprinkled with remaining cumin.
Duck Breast with Frisée Salad and Port Vinaigrette

Ingredients:
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

Instructions:
Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.