Poached Eggs with Duck Confit and Arugula

Preheat oven to 350°F (180°C).
Put duck confit on a baking sheet and roast for 15 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.