Duck eggs have a larger, richer yolk than their chicken counterparts, so placing a poached one atop a salad of summery vegetables and lemony vinaigrette makes a filling meal on a hot night. I like to employ a little plastic wrap to keep my poached eggs whites in check, but you can easily poach one traditionally with barely simmering water that has a bit of vinegar added to it. Just be careful not to overcook the duck egg as higher amounts of protein in it can make if rubbery if it is cooked too long.

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