Hot Chicken-style Eggs Benedict, with Duck Confit, Leeks, and Orange Hollandaise Sauce
- Prep time
20 minutes - Cooking time
15 minutes - 4
2 tbsp of butter
2 cups of leeks, sliced
2 store-bought confit duck legs, de-boned and shredded
Salt and pepper to taste
8 slices of La Récolte de St-Méthode Homestyle Barley Bread
For the poached eggs
¼ cup of white vinegar
4 eggs
For the sauce
6 egg yolks
Zest of 1 orange
2 tbsp of orange juice
1 cup of butter, melted
Salt and pepper to taste
- In a large pan over medium heat, melt the butter; then, soften the leeks in the butter for 7 to 8 minutes. Add the duck meat and continue cooking for 2 minutes. Season generously, remove from heat, and keep warm.
- Bring a pot of water to a boil; add the vinegar to the water. Lower the heat to medium, then use a spoon to form a small whirlpool in the water. When the whirlpool is no longer spinning too fast, crack the eggs in a bowl, then carefully pour them into the centre of the whirlpool. Cook the eggs in the simmering water (make sure it’s not a rolling boil) for 3 minutes. Drain the eggs with a slotted spoon; set aside.
- Put the egg yolks, orange zest, and orange juice into a food processor; mix on high speed for 1 minute.
- Leaving the food processor running, pour the melted butter into the yolk-and-orange mixture a bit at a time until you obtain a smooth and uniform texture. Season generously.
- Transfer the sauce to a small bowl and keep at room temperature. The sauce can be warmed up by whisking it in a bain-marie for a few seconds just before serving.
- When you’re ready to serve, make sure everything is good and hot. Divide the duck-and-leek filling between the slices of bread. Close up the sandwiches and top with a poached egg and the hollandaise sauce.
*Recipe and picture courtesy of Trois fois par jour
Tips
If making hollandaise sauce seems too intimidating, you can simply use a store-bought packet and add the orange zest and juice. The results will be just as delicious.
