Spinach, Farro and Duck Confit Salad With Poached Egg

1 week ago 8

Democracy Dies successful Darkness

Duck eggs adhd richness and elegance to this entree salad, fortified with nutty farro and earthy shiitake mushrooms and topped with a centerpiece of crisped duck limb confit.

Buying pre-cooked duck confit legs saves clip and effort. They are often recovered successful butcher shops oregon the specialty nutrient sections of market stores. In Washington, definite Safeway and Giant stores transportation them. They are besides disposable online astatine www.dartagnan.com. Omit the eggs if you wish.

The farro and the eggs tin beryllium cooked a time successful advance. Bring them to country somesthesia earlier serving.

Ingredients

For the eggs

2 ample duck eggs (may substitute chickenhearted eggs)
6 cups water
1 spoon kosher salt
1 spoon distilled achromatic vinegar

For the salad

2 cups water
1/2 spoon kosher salt
1/2 cupful semi-pearled farro
Two 6-ounce, store-bought duck confit legs, specified arsenic D’Artagnan marque (see headnote)
4 ounces shiitake mushrooms, stemmed and sliced heavy (2 cups)
3 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
1 tablespoonful balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 spoon kosher salt
1/4 spoon freshly crushed achromatic pepper
4 ounces (4 cups packed) babe spinach leaves, stemmed, rinsed good and dried

From Washington nutrient writer David Hagedorn, co-author with cook Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

Published February 25, 2014

Updated March 14, 2026