Warm Duck Confit And Frisée Recipe

Prepare duck confit

If using store-bought duck confit legs, warm each leg in a 350°F (175°C) oven for 15–20 minutes until heated through and the skin renders slightly. Remove meat from the bone and shred into bite-size pieces. Reserve 1–2 tablespoons of rendered fat for cooking potatoes and finishing if available.

Blanch haricots verts

Bring a medium pot of salted water to a boil. Add the haricots verts and blanch 2–3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.

Halve or quarter the tomatoes and have the frisée ready in a large bowl to receive warm components.

Pat the potato cubes very dry with a towel. In a large skillet over medium-high heat, add 2–3 tablespoons duck fat or oil and let heat until shimmering.

Add potatoes in a single layer. Let them sear undisturbed 3–4 minutes to form a crust, then toss occasionally for another 8–10 minutes until golden and tender throughout (total 12–15 minutes). Season with kosher salt and black pepper. Transfer to a paper towel–lined plate and keep warm.

In a small skillet over medium heat, cook the bacon lardons, stirring occasionally, until crisp and the fat has rendered, about 6–8 minutes. Remove lardons with a slotted spoon into a small bowl and reserve the hot bacon fat in the skillet (about 1–2 tablespoons).

Reduce heat to low, add the finely minced shallot to the hot fat and gently sweat for 30–45 seconds; do not brown. Remove skillet from heat and whisk in red wine vinegar, Dijon mustard, honey (if using), and olive oil until emulsified. Season to taste with kosher salt and freshly ground black pepper. Stir the reserved crispy lardons back into the warm vinaigrette so the dressing is warm and flavorful.

Bring 2 liters of water and 1 tablespoon vinegar to a gentle simmer in a wide shallow pan. Using a spoon, create a gentle whirlpool and carefully slip one egg at a time into the center. Poach eggs 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel while you poach remaining eggs. Keep warm in a shallow bowl in slightly warm water if needed.

Warm the shredded duck confit briefly in a pan with 1 tablespoon reserved duck fat or a splash of the warm bacon fat until just heated through, about 1–2 minutes.

In a large mixing bowl, add the frisée, blanched haricots verts, warm shredded duck confit, crispy potatoes, and tomatoes. Pour the warm bacon-lardon vinaigrette over the salad and toss gently to combine, ensuring frisée is lightly coated.

Divide the salad among 4 plates. Top each portion with a poached egg. Sprinkle with the reserved crispy lardons if any remain, chopped parsley or chives, a pinch of sea salt flakes, and a crack of black pepper.

Serve immediately while warm so the egg yolk mingles with the warm vinaigrette and duck confit.