i love salads, but it’s hard to be satisfied but just greens after a work out or long day. adding a fried egg to a salad or some additional protein will fill you up. here i did both. this one-eyed salad with winter greens and a homemade vinaigrette looked great, but i went one step further and added seared duck. because… why not??
the original dressing calls for bacon, but i used the rendered duck fat instead! ties it all together.
seared duck one-eyed salad
- 1 duck breast
- 1 shallot, minced
- 3 Tbsp sherry vinegar
- 2 Tbsp. brown sugar
- 1-1/2 Tbsp. brown mustard
- 1/4 c. olive oil
- 1 egg
- salt & pepper
- 1 bag mixed greens
- 1 tomato, cut in chunks
- 1 c. frisee
seared duck: preheat the oven to 400F.
pat the duck breast dry. score the skin in a crosshatch pattern (diamonds) at 1/2 inch intervals with a sharp knife. season with salt and pepper on both sides.
heat an oven-proof cast iron skillet over medium/high heat, then cook the duck skin-side down until golden brown and crisp (3 minutes). turn and cook until other side is golden, about 2 minutes. pour off 3 to 4 Tbsp. of duck fat and reserve.
transfer the skillet with the duck to the oven and cook for 10 to 14 minutes, depending on size. transfer to cutting board, cover loosely with foil, and let rest for 5 minutes.
egg & salad: heat 1 Tbsp. of duck fat in a pan over medium heat. crack egg into the pan. season with salt and pepper. cook for 2 to 3 minutes (or longer if you want it firmer).
meanwhile, add the remaining duck fat to a sauce pan over medium heat. add the shallot and cook for 3 to 5 minutes, until softened. stir in the sherry vinegar, sugar and mustard, scraping up any browned bits from the pan. keep warm over low heat. season with salt and pepper.
put it together: when the duck is ready & resting, toss the lettuces and tomato with 2 Tbsp. of the dressing. transfer to a plate, top with eggs. slice the duck and place on top. season with salt and pepper.