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Red FriséeSalads

Red Frisée Crispy Duck & Orange Salad

Rich, crispy duck, bitter red frisée, and sharp orange segments — a French bistro classic built on Aeroveg greens.

Red Frisée Crispy Duck and Orange Salad
Rich, crispy duck, bittersweet red frisée, and sharp orange segments — a French bistro classic built on Aeroveg greens. The bitterness of Red Frisée is made for duck fat and citrus. Every element makes the others better.

Method

  1. Score and season the duck. Score the skin in a crosshatch pattern. Rub all over with five-spice, salt, and pepper.
  2. Render the fat. Place duck skin-side down in a cold pan. Heat to medium. Cook 12–15 minutes until skin is deep golden and crispy. Do not move it.
  3. Finish the duck. Flip and cook 5–7 minutes for medium. Rest 5 minutes then slice.
  4. Make the vinaigrette. Whisk orange juice, vinegar, and Dijon. Slowly whisk in olive oil. Season well.
  5. Build the salad. Arrange Red Frisée on a wide platter. Scatter orange segments, shallot, and candied walnuts.
  6. Finish and serve. Lay sliced duck across the top. Drizzle with vinaigrette just before serving.

Aeroveg tip: Red Frisée's bitterness cuts straight through duck fat richness. Dress only at the very last moment — frisée wilts quickly once dressed.