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Smoked Duck, Frisee and Poached Egg Salad

This luxury Smoked Duck, Frisee and Poached Egg Salad is the perfect dish to prepare for friends on a summers evening. The duck breast tastes amazing with the mustard dressing. It’s also full of protein and goodness that will please everyone’s tastes.


  • 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


  • 1.

    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.

  • 2.

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

  • 3.

    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.

  • 4.

    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.


Serves: 4
Time: 15 Minutes

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