Poached pastured duck eggs with fried polenta, heirloom spinach, tomatoes, garlic and herbs..
Duck eggs are a little larger than chicken eggs, and tend to have a larger yolk:albumen ratio. The duck eggs are also higher in vitamins (especially A, B6 and B12), and I find them to be a bit richer in flavor.
Bring a pan of water with a tablespoon of plain white vinegar up to about 170°F. We’re poaching, not boiling.
Crack each egg into a small dish or cup and gently slide the egg into the water. Contain the albumen with a slotted spoon if necessary to keep it from spreading out.
Meanwhile, fry thick slices of polenta in butter until golden brown on both sides. Season with parsley and S&P and keep warm.
Sauté rinsed and squeezed spinach, garlic, spring onions and tomatoes. Add fresh oregano and basil and season liberally with S&P.
Nestle fried polenta on the vegetables and top with poached eggs. Add sharp cheese such as asiago, and dress with a dab of concentrated hot pepper paste.