Salade Frisée with Smoked Duck and Poached Eggs
This is a recipe that Natan Holchaker, an avid cook, makes in Bordeaux. In a take on the classic frisée and lardons, Natan uses duck instead of the prohibited pork. I have found that in France even the most secular French Jews avoid pork, substituting smoked duck instead. You can also substitute turkey bacon or kosher beef fry (akin to pastrami).
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Put the eggs in a small saucepan filled with water. Bring to a boil, and cook for 4 minutes, then drop the eggs into ice water for a minute.
Step 2
While the eggs are cooking, arrange all the lettuce and greens on eight individual plates.
Step 3
Sauté the duck, turkey bacon, or beef fry in a little oil in a frying pan. Add the shallot and cook until the meat is crisp.
Step 4
As soon as the eggs are ready, shell them and cut them in half. Arrange one half of each egg on a bed of lettuce. The yolk will spill over onto the salad. Top with the diced meat and the shallot and a sprinkling of sea salt and freshly ground pepper. Repeat with the other servings. Serve warm.
