Poached Duck Eggs with Baby Mustard Greens, Lardons, Sourdough Croutons and Shallot-Mustard Vinaigrette
Ingredients
For the vinaigrette:
- 1 small shallot(s), peeled, finely minced
- 1 tablespoon(s) Dijon mustard
- 2 tablespoons white wine vinegar
- 4 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the salad:
- 4 very fresh duck eggs
- 2 tablespoons distilled vinegar
- 1 pound(s) fresh baby mustard greens, washed, spun dry
- 1/4 pound(s) slab bacon, cut into bite-size pieces, rendered
- 1 cup(s) sourdough croutons
- Salt and pepper, to taste
Instructions
To make the vinaigrette
- Whisk together the shallot, mustard, vinegar and oil until emulsified. Add salt and pepper to taste and set aside.
To make the salad
- Bring 3 inches of salted water to a very low simmer—180°—in a medium stainless-steel pan. Crack each duck egg into individual small dishes. Add the distilled vinegar to the simmering water. Gently tilt the eggs out of each dish into the simmering water—keeping the dish as close as possible to the surface of the water.
- Allow the eggs to poach for 3 to 5 minutes or until desired doneness. Using a slotted spoon, remove the eggs from the poaching water and drain on a clean towel.
- Meanwhile, in a large bowl, toss the mustard greens with the prepared vinaigrette and sprinkle with salt and pepper. Divide the greens onto 4 large plates, top each salad with a poached egg and garnish with the lardons and croutons. Serve immediately.
Notes
Photography by Melanie Grizzel
