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Poached Egg and Duck Confit Salad

PREP TIME : 20 min
READY IN : 55 min


  • 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


  1. Preheat the oven to 350°F (180°C).
  2. Place the duck confit leg on a baking sheet and roast for 30 minutes. Set aside.
  3. In a large bowl, combine the vinaigrette ingredients: olive oil, lime juice, salt & pepper.
  4. Toss in the arugula and set aside.
  5. Mix the vinegar and water in a small saucepan and bring to a gentle simmer (do not boil).
  6. 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.
  7. Cook the eggs for 3 to 4 minutes, stirring gently. Do not let the water come to a boil.
  8. Remove the poached eggs with a slotted spoon and plunge into a bowl of warm water to halt cooking and keep warm.
  9. Shred the duck confit.
  10. Drain eggs on a clean towel and gently pat dry.
  11. 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.