•If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 lb).
•The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.
Recipe information
Total Time
45 min (not including smoking)
Yield
Makes 4 first-course servings
Ingredients
Preparation
Step 1
Put oven rack in middle of oven and preheat oven to 375°F.
Step 2
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.
Step 3
Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
Step 4
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.
Step 5
Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
Step 6
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.
Step 7
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Step 8
Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
