Salade Frisée with Smoked Duck and Poached Eggs

Name: Salade Frisée with Smoked Duck and Poached Eggs
Yield: 8 servings
Ingredients: 4 large eggs; 8 cups greens, either baby lettuce or mâche; 1 cup purslane, arugula, escarole, or other bitter salad greens; 3 ounces smoked duck, diced turkey bacon, or kosher beef fry, cut into small chunks; Oil for sautéeing; 1 large shallot, finely chopped; Sea salt and freshly ground pepper to taste

December 9, 2011

This is a recipe that Natan Holchaker, an avid cook, makes in Bordeaux. In a take on the classic frisée and lardons, Natan uses duck instead of the prohibited pork. I have found that in France even the most secular French Jews avoid pork, substituting smoked duck instead. You can also substitute turkey bacon or kosher beef fry (akin to pastrami).

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