I do like poached duck eggs, I finally got enough time together to have a stab at doing them sat bains style
Thats a large pan of water, my meat thermometer and the smallest ring on my gas hob on it's lowest setting heating maybe a third of the pan's base. This kept everything at a fairly even 58-60c.
The eggs went in & I spent the next couple of hours stopping the water from heating too much or cooling down excessively. In between worrying about that I fretted about how I was going to get the eggs out of their shells (Yup you poach them in the shell, I assume it doesn't count as boiling, because you get nowhere near 100c). Turns out they come out of the shell quite easily if you can bring yourself to give the shell enough of a tap against the pan edge.
I served them on hot buttered toast, because it was a "quick" lunch rather than anything fancy & because I was all out of pata-negra ham.
Was it worth it ? I think so, with a proper water bath it's definitely worth while, the yolk ends up really rich. I think next time (and there will be a next time) I'll let them go for a bit longer and I'll keep the temperature more to the higher end.
Enjoy, I know I did.