Active Time

　　45 min

　　Total Time

　　45 min (not including smoking)

　　

Ingredients

Makes 4 first-course servings

　　3 cups (3/4-inch) bread cubes from a country-style loaf

　　2 tablespoons olive oil

　　1/2 teaspoon kosher salt

　　2 tablespoons Sherry vinegar or red-wine vinegar

　　4 teaspoons Dijon mustard

　　1/4 teaspoon black pepper

　　6 tablespoons olive oil

　　2 cold-smoked duck breast halves (page 93; see cooks' note, below), cut crosswise into 1/8-inch-thick slices

　　1 teaspoon distilled white vinegar

　　4 large eggs

　　10 oz frisée, torn into bite-size pieces (8 cups)

　　

Step 1

Put oven rack in middle of oven and preheat oven to 375°F.

　　

Step 2

Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.

　　

Step 3

Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.

　　

Step 4

Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.

　　

Step 5

Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.

　　

Step 6

Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

　　

Step 7

Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.

　　

Step 8

Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.

　　Cooks' notes:

　　•If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 lb).

　　•The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.