Smoked Duck, Frisee and Poached Egg Salad

Cook time 15 minutes
Servings 4


1 smoked duck breast, sliced thinly
½ head of frisee lettuce, leaves picked & washed
2 thick slices of sourdough bread, crust removed & cubed
4 very fresh free-range eggs
1 tbs. white vinegar
½ bunch chives, finely chopped
1 handful walnuts

Mustard Dressing:
1 heaped tsp. seeded mustard
1 tbs. white wine vinegar
4 tbs. olive oil
1 tbs. walnut oil
Salt and pepper


Smoked Duck, Frisee and Poached Egg Salad


To prepare the croutons, preheat the oven to 180C. Lightly oil the cubed bread pieces and cook in the oven for 5-8 minutes until golden brown.

For the dressing, place all the ingredients into a jar and shake well until combined.

Bring a small pan of water to the boil and add the white vinegar. Crack eggs into a glass, one at a time and tip into the just-boiling water. Poach for 2-3 minutes, with a slotted spoon remove the eggs gently and drain on paper toweling. Season with salt.

To assemble the salad, arrange frisee into a shallow bowl. Add the smoked duck, croutons, a poached egg, walnuts and a sprinkling of chives. Finally drizzle with the dressing.