Duck Breast With Frisée Salad And Port Vinaigrette Recipes

FRISEE SALAD WITH WARM VINAIGRETTE

Steps:

• Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
• Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
• Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

DUCK BREAST AND FIG SALAD WITH A RED WINE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees.
• Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes.
• Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside.
• Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside.
• Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.

WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AND FRISEE

Steps:

• Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.
• In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.

DUCK BREAST AND FRISéE SALAD

Steps:

• Put oven rack in middle of oven and preheat oven to 375°F.
• 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.
• Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
• 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.
• Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
• 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.
• Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
• Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.