French · Lunch
French Country Salad with Duck and Bacon
Warm salad pairing seared duck breast with crisp bacon lardons over frisée and radicchio, dressed in a warm bacon-fat and sherry vinegar vinaigrette. Finished with shallots, walnuts and a soft-boiled egg, this bistro classic balances rich rendered fat against bitter leaves and sharp acidity for a rustic French country result.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
634Calories
35.8gProtein
49.1gFat
9.2gCarbs
2.9gSugar
2.6gFiber
810mgSodium
551mgChol
15.4gSat Fat
680mgPotassium
95mgCalcium
4.2mgIron
2.5mcgVitamin B12
9mgVitamin C
low-carb
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern and pat dry; season both sides with salt and pepper. Tear frisée and radicchio into a bowl.
2
Sear
Place duck breast skin-side down in a cold dry skillet over medium heat for 8-10 minutes until skin turns deep golden and crisp.
3
Sear
Flip duck breast and sear flesh side over medium heat 3-4 minutes until an internal probe reads 130°F (54°C) for medium-rare.
4
Rest
Let the duck breast rest 5 minutes so juices settle and skin stays crisp.
5
Crisp
Fry the bacon pieces in the same skillet over medium heat 4-5 minutes until browned and crisp, leaving rendered fat in pan.
6
Poach
Lower a whole egg into gently simmering water and cook 6 minutes for a soft-set yolk, then transfer to cold water.
7
Whisk
Off the heat, whisk sherry vinegar, Dijon mustard, and shallot into warm bacon fat in skillet until glossy.
8
Toss
Pour warm dressing over frisée and radicchio and toss until leaves wilt slightly and glisten.
9
Plate
Slice rested duck breast and arrange over dressed leaves with bacon, walnuts, and halved soft-boiled egg; finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g duck breast, skin scored
- 1.8 oz50g bacon
- 3 cups80g frisée
- 1 cup50g radicchio
- 22 large eggs
- 2 tbsp2 tbsp shallot
- 2 tbsp2 tbsp sherry vinegar
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp olive oil
- 0.8 oz24g walnuts
- salt, to taste
- black pepper, to taste
