Duck Breast And Frisée Salad Recipe

Name: Duck Breast And Frisée Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (3/4-inch) bread cubes from a country-style loaf; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 2 tablespoons Sherry vinegar or red-wine vinegar; 4 teaspoons Dijon mustard; 1/4 teaspoon black pepper; 6 tablespoons olive oil; 2 cold-smoked duck breast halves (page 93; see cooks' note, below), cut crosswise into 1/8-inch-thick slices; 1 teaspoon distilled white vinegar; 4 large eggs; 10 oz frisee, torn into bite-size pieces (8 cups)

Servings: persons

3 cups (3/4-inch) bread cubes from a country-style loaf
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 tablespoons Sherry vinegar or red-wine vinegar
4 teaspoons Dijon mustard
1/4 teaspoon black pepper
6 tablespoons olive oil
2 cold-smoked duck breast halves (page 93; see cooks' note, below), cut crosswise into 1/8-inch-thick slices
1 teaspoon distilled white vinegar
4 large eggs
10 oz frisee, torn into bite-size pieces (8 cups)

1
Put oven rack in middle of oven and preheat oven to 375u00b0F.
2
Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
3
Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
4
Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
5
Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
6
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
7
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
8
Toss frisee and croutons with dressing. Serve salad topped with duck bacon and eggs.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups (3/4-inch) bread cubes from a country-style loaf, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 2 tablespoons Sherry vinegar or red-wine vinegar, and more.

Yes, Duck Breast And Frisée Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Duck Breast And Frisée Salad

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