Duck Breast and Frisee Salad

ingredients

• 3 cups (0.75 inch) bread cubes from a country-style loaf
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons Sherry vinegar or red-wine vinegar
• 4 teaspoons Dijon mustard
• 1/4 teaspoon black pepper
• 1/3 cup olive oil
• 2 cold-smoked duck breast halves (page 93, see cooks' note, below), cut crosswise into 0.125 inch-thick slices
• 1 teaspoon distilled white vinegar
• 4 large eggs
• 1 1/4 cups frisé,e, torn into bite-size pieces (2 quarts)

directions

Put oven rack in middle of oven and preheat oven to 375 degrees.

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 1.25 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, 3 minutes.

Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.

Toss frisé,e and croutons with dressing. Serve salad topped with duck bacon and eggs.

Cooks' notes:

If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 pound).

The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.