July 13, 2022

Frisée Salad with Glazed Confit Duck & Poached Egg by Barry Horne

By Online Provenance Butcher
Frisée Salad with Glazed Confit Duck & Poached Egg by Barry Horne

 (Serves 4)


1 pack confit duck legs 

100g pancetta

1 large head Frisée salad 

50ml red wine vinegar

1tbsp Dijon mustard

50ml olive oil 

1tbsp whole grain mustard

2 tbsp honey

1 shallot (finely diced)

4 eggs 


Preheat the oven to 190 deg C. Place the duck legs on a oven proof tray and place in the oven. These will take around 15-20 mins to be warmed through and crispy. 

To make the glaze for the duck legs mix in a small pot the whole grain mustard and honey and brush onto the duck legs.

Place a frying pan on a medium heat and add the pancetta, the fat render to make it crispy. When it’s nicely coloured, add the diced shallot, reduce the heat and cook for 3-4 mins or until soft. After that time add the vinegar and Dijon mustard to the pan and remove from the heat, add the olive oil and stir to make an emulsion in the pan, this is your warm dressing for the salad. 

Wash the lettuce well, spin dry and add to a large mixing bowl, then add the dressing from the pan and mix well.

When your duck is done, take it out from the oven and spoon over the glaze, return to the oven for a further 4-5 mins to caramelise the glaze. Take out and allow to cool for a few minutes. When cool, chop and shred the duck and toss through your salad, mix well and divide into 4. Poach 4 eggs to go on top of the salad and serve. 

To poach the eggs:

Add a large amount of water to a pot and bring to the boil, add a splash of white wine vinegar and when it’s boiling, reduce the heat to a simmer. Slowly add the eggs one by one, stirring the pot gently (no need for a big whirlpool !) cook for 3-4 mins or to your liking.