French · Dinner
French Country Salad with Duck and Bacon (Keto)
Seared duck breast and crisp bacon lardons crown a warm salad of frisée and arugula with sautéed mushrooms, shallots, and walnuts, dressed in a Dijon-red wine vinaigrette made from rendered duck fat. A soft poached egg finishes the composed plate.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
586Calories
39.8gProtein
42.9gFat
8.2gCarbs
2.4gSugar
2.9gFiber
988mgSodium
441mgChol
11.8gSat Fat
1050mgPotassium
102mgCalcium
4.8mgIron
3.2mcgVitamin B12
10.2mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Score duck skin in a crosshatch, pat dry, season both sides with salt and pepper. Slice bacon into lardons, shallot thinly, mushroom into slices, and chop walnuts roughly.
2
Sear
Place duck skin-side down in cold skillet over medium-low heat, cook 8–10 minutes until fat renders and skin crisps golden. Flip and sear flesh side 3–4 minutes until 135°F, then rest 5 minutes.
3
Crisp
In separate skillet over medium heat, fry bacon lardons 4–5 minutes until browned and crisp; remove with slotted spoon, leaving rendered fat.
4
Sauté
Add shallot, mushroom, and minced garlic to bacon fat, cook over medium heat 4–5 minutes until mushroom softens and edges golden. Off heat, whisk in mustard, vinegar, and olive oil until glossy.
5
Toss
Combine frisée and arugula in bowl, toss with half the warm dressing, then mound on plate. Top with bacon, mushroom, walnuts, fanned duck slices, poached egg, and remaining dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g duck breast, skin scored
- 3.6 oz100g bacon
- 3 oz86g mushroom
- 22 small shallot
- 22 small handful frisée lettuce
- 22 small handful arugula
- 22 large eggs, poached
- 1 oz28g walnut halves
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- salt, to taste
- black pepper, to taste
