• Ingredients: 23
  • Serves: 6

Bitter greens and grapes with blue cheese dressing with , , , red seedless grapes, halved.


For dressing

For salad

  • 6 ounces frisée, torn into bite-size pcs.
  • 8 ounces escarole , core and tough leaves discarded, torn into bite-size pcs.
  • 1 head radicchio , cut into 1/2-inch pcs.
  • 1 cup red seedless grapes, halved

For the cucumbers:

  • 2 1/2 tbsps. sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

    For this step you will need