French · Lunch
French Country Salad with Duck and Bacon (Low-Chol)
Warm salad of seared duck breast and crisp bacon over frisée and bitter greens, tossed with a Dijon-shallot vinaigrette, toasted walnuts and soft-cooked egg white. Sherry vinegar and thyme bring the classic bistro edge, while lean duck keeps it lighter without losing its French country character.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
530Calories
48.2gProtein
32.4gFat
9.8gCarbs
2.4gSugar
3.1gFiber
676mgSodium
75mgChol
8.1gSat Fat
1050mgPotassium
105mgCalcium
4.8mgIron
3.2mcgVitamin B12
22mgVitamin C
low-cholesterol
gluten-free
low-carb
high-fiber
protein-rich
low-chol
Instructions
1
Prep
Pat duck breast dry, score lightly, season with salt and pepper. Mince shallot and toast walnuts in a dry skillet 2 minutes until golden.
2
Sear
Place duck skin-side down in a non-stick skillet over medium heat for 4 minutes until deeply browned. Turn and sear 4 minutes more until internal temperature reads 135°F.
3
Rest
Let the duck breast rest on a board for 5 minutes so juices redistribute.
4
Whisk
In a small bowl, whisk shallot, sherry vinegar, Dijon mustard, olive oil, thyme, salt, and pepper until glossy.
5
Plate
Toss frisée and watercress with dressing. Mound greens on plate, scatter bacon, egg white, and walnuts. Fan sliced duck over salad and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g skinless duck breast
- 1.8 oz50g bacon
- 4 cups100g frisée
- 2 cup60g watercress
- 2 tbsp2 tbsp shallot
- 2 tbsp2 tbsp sherry vinegar
- 2 tsp2 tsp Dijon mustard
- 3 tbsp44ml olive oil
- 22 hard-boiled egg, white only
- 2/3 oz20g walnuts
- 1 tsp1 tsp fresh thyme leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
