SALADE LYONNAISE Recipe

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.

Prepare the Mushrooms

Slice the mushrooms and sauté them in a little olive oil over medium heat until golden brown. Set aside.

Soft-Cook the Eggs

Bring a pot of water to a boil. Gently add the eggs and cook for exactly 6 minutes. Remove and place in an ice bath to stop cooking. Once cooled, peel and set aside.

Cook the Bacon

In a skillet, cook the bacon slices over medium heat until crispy. Remove from pan and crumble. Reserve the bacon fat.

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.

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.

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.