Seared Duck Frisee Salad with Bacon Vinaigrette & Duck Fat Croutons

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by Chef Troy
Bio | Email | Follow: @Chef_Troy

Story Created: Mar 27, 2012 at 10:40 AM EDT

Story Updated: Mar 27, 2012 at 10:43 AM EDT

Seared Duck Frisee Salad with Bacon Vinaigrette & Duck Fat Croutons

Serves 4 as a Side Salad

Duck:
2 Each-Duck Breasts-trimmed about 6 ounces each
To Taste-Chef Troy’s Back Rub

Salad:
1 Each-Frisee Heads-washed and broken into pieces
1 Pound-Bacon-slices into thin pieces, cooked, drained and reserve dripping
1 Cup-Walnuts or Pecan Halves
6 Ounces-Goat Cheese-crumbled

Dressing:
1/2 Cup-Bacon Dripping
1 Tablespoon-Dijon Mustard
¼ Cup-Red Wine Vinegar
2 Cloves-Fresh Garlic-fine chopped
To Taste-Black Pepper
To Taste-Kosher Salt

Croutons:
1/4 Cup-Duck Fat-reserved from searing the duck breasts
4 Slices-French Bread-sliced 1 inch thick
2 Cloves-Fresh Garlic

Dressing:
1. Over medium heat warm bacon drippings.
2. Add mustard, stir to combine, add vinegar/garlic, combine and season with salt and pepper.
3. Reduce heat to low and keep warm.

Duck:
1. Pre-heat oven to 400 degrees
2. Place duck breast on a cutting board, skin side up and score the skin.
3. Do this in a crosshatch pattern just through the skin. Do this by making diagonal cuts about a half inch apart,
4. Pat the duck breast dry with a paper towel and season duck breast on both sides.
5. Preheat an iron skillet to medium heat, add duck skin side down.
6. Let cook untouched until skin is crisp and golden brown, about 6 minutes.
7. Flip duck and cook for 1 minute.
8. Flip again and place in oven for 8 to 10 minutes or until Medium/medium rare. 
9. Leave oven on to toast croutons.
10. Allow the duck breast to rest before slicing for at least 10 minutes.

Croutons:
1. Brush slices of bread with reserved duck fat and toast on a sheet tray in oven until golden.
2. Flip once and cook a total of about 5 minutes per side.
3. Remove from oven and rub each piece with fresh garlic, cut into bite sizes pieces and set aside.

The Salad:
1. On four separate side plates equally disperse the Frisee
2. Top with the bacon, walnuts and goat cheese.
3. Slice the rested duck breast crossways into thin strips and equally distribute on each salad.
4. Stir the warm dressing, spoon on each salad and top with duck fat croutons
5. Serve with the remaining dressing on the side.

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