Green salad with poached egg, duck jerky crumbles & duck crackling

June  6, 2012
3 Ratings
  • Serves 1
Author Notes

Being the only human in my house these days has changed the way I cook. I have simplified my meals while not conceding flavor and texture. I have a thing for poached organic eggs, soft-leafed lettuce and all the bits of the duck (blame Kate Hill for the duck fetish). My ideal comfort food for one on a week night dinner is the the recipe below. I have a friend who has begun making beef jerky. Graciously he bowed to my recent request for duck jerky out of 2 duck breasts I provided (reserving the skin for later use). What he produced was a wonder - hand rubbed with Kate Hill's recipe of traditional Gascon spice rub from her book "A culinary journey in Gascony", p99 plus his added touch of 1/4 teaspoon of dried pepper flakes. I merely took some that I had frozen and whizzed them in the small food processor. Voila canard jerky crumbles. —krusher

What You'll Need
  • 1 organic egg, room temperature
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons sherry vinegar, Spanish is preferred
  • 1/4 teaspoon Dijon mustard
  • salt and fresh ground black pepper to taste
  • 1.5 cups soft-leafed lettuce leaves
  • 3 tablespoons duck jerky crumbles (recipe now posted)
  • 1/2 cup duck crackling
  1. POACHING THE EGG - fill saucepan with water to at least 3 inches depth and bring to the boil. While that is happening, crack the egg and gently pour into a small shallow bowl or cup. When the water boils turn off the heat source. Promptly slide the egg gently into the water and put the lid on the saucepan immediately. Leave for 3 minutes or until you see that the white have solidified. This is a foolproof method I learned from Bill Granger, an Australian chef now living in England.
  2. MAKING THE SALAD DRESSING - combine in a small jar the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and freshly ground pepper and give it a good shake. Taste and adjust ingredients to your taste. Some might like more acidity and would want to add a few more drops of sherry for example.
  3. PREPARING THE LETTUCE - wash and dry the salad leaves. Add a small amount of dressing and mix gently by hand as the lettuce leaves will bruise easily.
  4. ASSEMBLING THE SALAD - (1) - sprinkle the leaves with the duck jerky crumbles and light roll through in one motion. Place the salad leaves on the serving plate.
  5. ASSEMBLING THE SALAD - (2) - gently lower the just warm poached egg on top. Sprinkle the duck crackling over the salad. ENJOY!

See what other Food52ers are saying.

  • krusher
  • savorthis
  • boulangere

6 Reviews

krusher June 6, 2012
Ducky jerky recipe coming. I have decided I can do it myself. My friend uses a dehydrator but I am going to go the slow, low-temperature method for 6 hours. Lucky I now work from home and can keep an eye on such processes. When I have tried this method I will share.
savorthis June 6, 2012
Next I would like a recipe for duck jerky. Sounds like just the thing for a summer road trip.
krusher June 7, 2012
Duck Jerky a la Kate Hill just been listed.
boulangere June 6, 2012
Good heavens - from a friend who raises black truffles to one who will make you duck jerky on request. Your photo is beautiful, and the recipe 10 times more so!
krusher June 6, 2012
Now it has dropped the duck crackling. Ugh.
krusher June 6, 2012
I am trying to add in the ingredients list the 3 tablespoons of duck jerky crumble but it is not letting me to do that at the moment. Apologies to those who have taken the time to look at this recipe of tonight's dinner. Krusher