Salade Frisee Lardon with Crispy Duck Confit and Sesame Dressing

Makes 4 servings

For the dressing:

2 tablespoons minced shallots

2 large garlic cloves, smashed and minced with salt

2 teaspoons sesame seeds 6 tablespoons lime juice

1  1/2 tablespoons rice wine vinegar 3 tablespoons honey

2  tablespoons sesame oil

Fine sea salt & freshly ground black pepper

 

For the salad:

8 oz. bacon, cut into lardons (1/4" strips) 8 oz duck confit, shredded

4 lightly packed cups washed and trimmed frisee (lettuce...)

Fine sea salt and freshly ground black pepper

 

To prepare the salad, tear the frisee lettuce into bite-size pieces and place in a pretty bowl, set aside.

To crisp the lardons and confit: heat a Large enough pan over medium heat. Heat about 2 tablespoons of the duck fat. Fry the bacon until lightly browned. Remove with a slotted spoon to a plate. Pour off all but 2 tablespoons of the fat into a jar for keeping. Add the duck confit, and fry till crisp. Remove the confit to the plate with the bacon.

 

Prepare the dressing:

Add the shallots and garlic to the pan and stir for 10 to 15 seconds. Take off the heat and add the vinegar, honey and lime juice. Place back on the heat and reduce by half. Swirl in the sesame oil.

 

Finish the salad: 

Then the pour the finished dressing over the frisee in the salad bowl and toss. Season to taste with salt and pepper. Place a mound of frisee on each of 4 serving plates. Top with the bacon and confit. Serve. Bon Appetit!