You can feast on the famous Peking duck throughout Hong Kong. But, our dish keeps it light, by incorporating the Chinese delicacy into a frisée salad.

Serves 4

Make the dressing by mixing vinegar, mustard, and olive oil. Set aside.

Cook duck bacon in a medium pan until crispy. Transfer to a paper towel. In the duck fat, prepare the eggs over easy. Meanwhile, toss the frisée with the dressing. Crumble the duck and toss in.

Divide among four plates and top each with one egg. Season with salt and pepper.