Name: Duck Breast and Frisée Salad
Cook time: 45 min
Total time: 45 min (not including smoking)
Yield: Makes 4 first-course servings
Ingredients: 3 cups (3/4-inch) bread cubes from a country-style loaf; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 2 tablespoons Sherry vinegar or red-wine vinegar; 4 teaspoons Dijon mustard; 1/4 teaspoon black pepper; 6 tablespoons olive oil; 2 cold-smoked duck breast halves (page 93; see cooks' note, below), cut crosswise into 1/8-inch-thick slices; 1 teaspoon distilled white vinegar; 4 large eggs; 10 oz frisée, torn into bite-size pieces (8 cups)

Cooks' notes:

•If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 lb).
•The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.

Recipe notes

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