Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Poached Eggs with Duck Confit and Arugula 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
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

Poached Eggs with Duck Confit and Arugula

Rate this recipe
1 Vote
  • Lactose-free
2
servings
0:20
Preparation
0:34
COOKING
0:54
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    duck confit
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    save $4.00
    Mastro Extra Virgin Olive Oil

    Mastro Extra Virgin Olive Oil

    $6.99 ea.

    1 L SELECTED VARIETIES



  • Juice of 1/2 a lime

  • Salt and freshly ground pepper to taste
  • 4 oz
    (125 g)
    Arugula
    You might like:

    Flyer Deals  (2)
    DOLE COLOURFUL COLESLAW

    DOLE COLOURFUL COLESLAW

    $2.99 ea.

    397 g, PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $4.49 ea.

    142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    white vinegar
    You might like:

    Flyer Deals  (2)
    SAVE $1.50
    COLAVITA WHITE WINE VINEGAR OR IRRESISTIBLES BALSAMIC GLAZE

    COLAVITA WHITE WINE VINEGAR OR IRRESISTIBLES BALSAMIC GLAZE

    $2.99 ea.

    250 - 500 ml, SELECTED VARIETIES


    SAVE $1.50
    COLAVITA WHITE WINE VINEGAR OR IRRESISTIBLES BALSAMIC GLAZE

    COLAVITA WHITE WINE VINEGAR OR IRRESISTIBLES BALSAMIC GLAZE

    $2.99 ea.

    250 - 500 ml, SELECTED VARIETIES


  • 4 cups
    (1 L)
    water
  • 2
    fresh eggs
    You might like:

    Flyer Deal  (1)
    LIFE SMART OMEGA-3 LARGE EGGS

    LIFE SMART OMEGA-3 LARGE EGGS

    $2.99

    12 un


  • 2
    nut bread, toasted
Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.