Poached Eggs with Duck Confit and Arugula

Poached Eggs with Duck Confit and Arugula
  • 2 servings
  • 0:20 Preparation
  • 0:34 Cooking
  • 0:54 Total Time


Add all
  • 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)


  • 1/4 cup
    (60 mL)

    white vinegar

  • 4 cups
    (1 L)


  • 2

    fresh eggs

  • 2

    nut bread, toasted


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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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