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Poached Eggs with Duck Confit and Arugula
2013-08-06
https://www.metro.ca/userfiles/image/recipes/œuf-poche-salade-confit-canard-5407.jpg
PT20M
PT34M
PT54M
Preheat oven to 350°F (180°C).Put duck confit on a baking sheet and roast for 30 minutes. Set aside.In a large bowl, whisk together olive oil, lime, salt and pepper. Toss arugula in dressing. Set aside.In a small pan, stir vinegar into water and bring to a slow simmer (do not let liquid boil).Using a wooden spoon, stir water into a gentle whirlpool.Break each egg into a cup, taking care not to break the yolk, and slip into the simmering water..Cook 3 - 4 minutes keeping water at a slow simmer.Remove eggs with a slotted spoon and plunge into a bowl of warm water to halt cooking and keep eggs warm.Shred duck confit.Drain eggs on a paper towel and gently pat dry.On each toast, lay a poached egg and surround it with shredded duck.To plate, place the toast with poached egg on a bed of salad.
2
Metro
4
1
4
4
1 duck confit
3 Tbsp. (45 mL) olive oil
Juice of 1/2 a lime
Salt and freshly ground pepper to taste
4 oz (125 g) Arugula
1/4 cup (60 mL) white vinegar
4 cups (1 L) water
2 fresh eggs
2 nut bread, toasted
Poached Eggs with Duck Confit and Arugula
-
![]()
Lactose-free
2
servings
0:20
Preparation
0:34
COOKING
0:54
TOTAL TIME
Ingredients
-
1
duck confit
-
3 Tbsp.
(45 mL)olive oil
-
Juice of 1/2 a lime
-
Salt and freshly ground pepper to taste
-
4 oz
(125 g)Arugula
-
1/4 cup
(60 mL)white vinegar
-
4 cups
(1 L)water
-
2
fresh eggs
-
2
nut bread, toasted
Preparation
Preheat oven to 350°F (180°C).
Put duck confit on a baking sheet and roast for 30 minutes. Set aside.
In a large bowl, whisk together olive oil, lime, salt and pepper. Toss arugula in dressing. Set aside.
In a small pan, stir vinegar into water and bring to a slow simmer (do not let liquid boil).
Using a wooden spoon, stir water into a gentle whirlpool.
Break each egg into a cup, taking care not to break the yolk, and slip into the simmering water..
Cook 3 - 4 minutes keeping water at a slow simmer.
Remove eggs with a slotted spoon and plunge into a bowl of warm water to halt cooking and keep eggs warm.
Shred duck confit.
Drain eggs on a paper towel and gently pat dry.
On each toast, lay a poached egg and surround it with shredded duck.
To plate, place the toast with poached egg on a bed of salad.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
