Salade Lyonnaise Recipe
Duck Confit, Soft-Cooked Egg, Mushrooms, Frisee, Warm Bacon Vinaigrette
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Ingredients
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Salad Components
Warm Bacon Vinaigrette
Method
Preparation
- 1
Cook the Duck Confit
If using pre-cooked duck confit, heat it in the oven or skillet until warmed through. If starting from raw, cook duck legs slowly in their own fat until tender.
- 2
- 3
Making the Vinaigrette
- 4
- 5
Make the Vinaigrette
In the same skillet with bacon fat, add the chopped shallot and sauté until soft. Add the apple cider vinegar, Dijon mustard, and whisk to combine. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.
Assembling the Salad
- 6
Combine Ingredients
In a large bowl, toss the frisée lettuce with the sautéed mushrooms, crumbled bacon, and warm bacon vinaigrette until well coated. Divide among plates.
- 7
Top with Duck and Eggs
Place the warmed duck confit on top of each salad and cut the soft-cooked eggs in half, placing them on top of the salad as well. Serve immediately.
