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HRI
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Recipes
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Poached Egg and Duck Confit Salad
PREP TIME :
20 min
CHILLING TIME :
35 min
READY IN :
55 min
MAKES :
2
Ingredients
1 Canabec confit duck legs
3 Tbsp (45 ml) olive oil
Juice of half a lime
4 oz (125 g) arugula lettuce
1/4 cup (60 ml) white vinegar
4 cups (1 L) water
2 very fresh eggs
2 slices walnut bread, toasted
Salt & ground pepper to taste
Instructions
Preheat the oven to 350°F (180°C).
Place the duck confit leg on a baking sheet and roast for 30 minutes. Set aside.
In a large bowl, combine the vinaigrette ingredients: olive oil, lime juice, salt & pepper.
Toss in the arugula and set aside.
Mix the vinegar and water in a small saucepan and bring to a gentle simmer (do not boil).
Stir the water into a gentle whirlpool with a wooden spoon. Gently break the eggs, one at a time in the simmering water. Do not break the yolk.
Cook the eggs for 3 to 4 minutes, stirring gently. Do not let the water come to a boil.
Remove the poached eggs with a slotted spoon and plunge into a bowl of warm water to halt cooking and keep warm.
Shred the duck confit.
Drain eggs on a clean towel and gently pat dry.
Make a bed of salad on a serving plate. Place a slice of toasted walnut bread and a poached egg on top, surrounded by the shredded duck.
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