Best Duck Breast And Frisée Salad Recipes

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.

DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE

Steps:

• Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
• Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
• Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
• Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.

ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE

Steps:

• Duck: Preheat oven to 375 F. Using sharp knife put slices in the skin of the duck, about 3 slashes 1 inch apart./ / / Season with Salt and Pepper and sear both sides, skin side first, of duck in saute pan using oil and finish in oven until internal temperature reads 160 F. for Medium Well, or 165 F. for Well Done. 20 to 40 minutes. Vinaigrette and Salad: In bowl whisk lemon juice, strawberries, and basil. Slowly drizzle oil while whisking vigorously until just emulsified (you want strong lemon flavor to react with the bitter greens). Wash and pick through greens and rip into bite size pieces and spin-dry (alternatively lay greens in a layer on paper towels and cover with more paper towels.) Mix in a bowl and cover with just enough vinaigrette to coat. Season with Salt and Pepper. Plate Up: Place 6 ounces salad in middle of plate and top with 5 slices of duck breast. Place 5 supremed orange slices around salad but still inside rim of plate. Garnish top of duck with the zest.

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.