Duck Breast and Frisée Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 frisée, torn into bite-size pieces (8 cups) |
Directions:
1. Put oven rack in middle of oven and preheat oven to 375°F.
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 frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
9. Cooks' notes: If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 lb). The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.
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