French · Lunch
French Country Salad with Duck and Bacon (Gluten-Free)
Warm bistro salad pairing seared duck breast with crisp bacon lardons over frisee and arugula, finished with a Dijon-shallot vinaigrette. Poached egg and toasted gluten-free breadcrumbs add richness and crunch. Rendered duck fat dresses the greens, echoing classic French country cooking while keeping the dish gluten-free.
$8
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.8gProtein
48.9gFat
9.4gCarbs
2.1gSugar
2.3gFiber
870mgSodium
432mgChol
14.6gSat Fat
680mgPotassium
95mgCalcium
3.6mgIron
1.8mcgVitamin B12
9.4mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Pat duck breast dry, score skin in crosshatch pattern, and season with salt and pepper; set aside greens in a bowl.
2
Sear
Place duck skin-side down in cold skillet over medium heat; cook 8-10 minutes until skin is deep golden and crisp, then flip and sear flesh 3-4 minutes until medium-rare.
3
Rest
Transfer duck to a plate and rest 5 minutes; in the same skillet, fry bacon lardons over medium heat 4-5 minutes until crisp, then remove, leaving 1 tablespoon rendered fat.
4
Build
Saute sliced shallot in reserved fat over medium-low heat 2 minutes until softened; whisk together vinegar, mustard, warm shallot mixture, and olive oil until emulsified, then toss with greens.
5
Plate
Slice rested duck, arrange over dressed greens with bacon and poached egg on top, scatter toasted breadcrumbs and parsley, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g duck breast, skin scored
- 2.8 oz80g bacon
- 22 small handful (60g) frisee lettuce
- 22 small handful (40g) arugula
- 22 large eggs
- 2 tbsp2 tbsp red wine vinegar
- 2 tsp2 tsp Dijon mustard
- 22 small shallot
- 4 tbsp60ml olive oil
- 1/2 oz14g gluten-free breadcrumbs (rice-flour based)
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
