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This post is part of a larger post titled Foodbuzz 24x24: Culinary Tour Around the World - Sous Vide Style. In that post, I created a 3-course dinner showcasing the sous vide technique on a variety of cuisines. This frisee salad was one component in the duck confit salad, the French part of the meal.
I have always wondered how restaurants were able to get such a fragrant dressing flavor that I could never recreate. It wasn't until I tried out Thomas Keller's Frisee Salad recipe (as part of a larger recipe for a whole Duck Confit Salad), that I realized the secret ingredient.
![Duck fat](http://farm5.static.flickr.com/4092/4964846410_8b2ff22a34_o.jpg)
Yup, that's right. Instead of using olive oil, duck fat is mixed with reduced vinegar and sugar to make this fragrant, rich salad dressing.
![frisee](http://farm5.static.flickr.com/4128/4964247425_a8ca457dc7_o.jpg)
Frisee works great for this dish because its curly texture is able to hold the dressing really well.
![_1040998](http://farm5.static.flickr.com/4107/4965420739_1e83bb104a_o.jpg)
Reduce a 1:10 ratio of sugar:red wine vinegar (by weight) until it is almost dry.
![_1040999](http://farm5.static.flickr.com/4105/4966021494_769d9bc8ec_o.jpg)
Add duck fat to taste (you can start with approximately the same amount as the amount of sugar you added)
![_1050001](http://farm5.static.flickr.com/4153/4966021912_92362d5975_o.jpg)
Mix and serve!
Red Wine Vinaigrette
250g red wine vinegar
20g granulated sugar
20g rendered duck fat
frisee leaves
Heat red wine vinegar and sugar in a small saucepan until almost dry (getting near syrupy consistency). Turn off heat and add duck fat. Combine to create a "broken" vinaigrette.
Serve with duck confit, pomme sarladine, and a 5-minute egg for the classic French bistro salad. This is the more humble cousin of Thomas Keller's fancy version, which involves deep-frying the egg and pan searing the duck.
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