Photo by Robyn Maguire / Styled by Catrine Kelty

This is classic French fare, a dish that reminds me of our honeymoon in France, the trip of a lifetime. My mentor, Chef Charles Semail, arranged for us to dine at his chef friends’ homes and restaurants throughout our visit, and we ate frisée aux lardons often—a staple bistro salad of bitter greens with smoky bacon, poached eggs and fresh, tender spring herbs. Here I’ve replaced the bacon with crisped duck confit, made from scratch or store bought, for a unique New England take on the classic.

Serves 4

2 tablespoons extra-virgin olive oil
4 ounces confit duck leg meat, shredded, with some residual fat (see recipe below or use D'Artagnan packaged confit legs)
1 medium shallot, finely chopped
kosher salt and freshly ground pepper, to taste
½ cup sherry vinegar
1 teaspoon honey
1 tablespoon distilled white vinegar
4 large eggs
2 tablespoons olive oil
2 large heads frisée, tops and bottoms cleaned
fleur de sel
4 tablespoons mixed fresh fine herbs (chervil, tarragon, chives, parsley)

Heat oil in a large pan over medium heat. Add shredded confit duck leg meat and a teaspoon or so of its fat; cook, stirring occasionally, until meat begins to crisp. Add shallot, season with salt and pepper and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add sherry vinegar and honey. Bring to a boil and cook until reduced by three-quarters. Taste vinaigrette and adjust seasoning with kosher salt and pepper if needed. Remove from heat.

Pour water into a large saucepan to a depth of 2 inches and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar. Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds between). Poach eggs until whites are just set but yolks are still runny, about 3 minutes.

While eggs are cooking, place frisée in a large bowl and drizzle warm duck vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted; season with sea salt and pepper to taste.

Divide frisée salad among plates. Using a slotted spoon, transfer cooked eggs to the top of each salad and season with sea salt and pepper and scatter herbs around.

HOMEMADE DUCK CONFIT
Duck confit is one of the first charcuterie I learned to make. It’s a really simple technique and easy enough to make at home, but in a pinch you can purchase D’Artagnan packaged duck confit to use in the frisée au canard salad above. It’s also lovely warmed through and served with lentils or stewed fava beans.

4 pounds duck legs, bone in (4–5 legs)
2 tablespoons kosher salt
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground coriander seeds
½ teaspoon crushed red chili flakes
½ teaspoon dried thyme leaves
1 dried bay leaf, crumbled
4 cups duck fat (about 2 pounds)

In a mixing bowl, combine salt, brown sugar, garlic, pepper, coriander, chili flakes, thyme and bay leaf and mix to combine.

Working with 1 duck leg at a time, rub each one with cure and transfer to a sheet tray with a rack. Refrigerate the rubbed legs, uncovered, for 2 days.

When ready to confit, preheat oven to 225°F.

In a wide, high-walled, heavy pot melt the duck fat over low heat. Add the duck legs and allow to cook, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Transfer the pan carefully to the oven and continue to cook, maintaining a temperature of 190° to 210°F.

Duck is done once the tip of a knife slides easily into thighs, 3–4 hours in total. Transfer duck legs with a slotted spoon to a tray large enough to hold them in 1 layer. Slowly pour duck fat through a fine-mesh sieve into a bowl, leaving any meat juices in the bottom of the pot. Pour strained fat back over duck legs to cover by 1 inch. Cool to room temperature for about 1 hour, then transfer to the refrigerator, to fully chill and store until ready to use.

This recipe appeared in the Spring 2021 issue as part of a larger story called “Printemps en Provence: A Sunday Lunch Menu.”