Easy
Ingredients - for 4 servings -
- 1 all-butter puff pastry
- 2 confit duck legs
- 400 g wild mushrooms (chanterelles, porcini, oyster mushrooms, etc.)
- 3 eggs
- 2 tbsp Darégal frozen shallots
- 30 g butter
- 20 cl heavy cream
- 10 cl whole milk
- 1 pinch grated nutmeg
- Salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the duck fricassee: In a large pan, melt the butter. Add 2 tbsp Darégal shallots, sauté gently until tender. Add the cleaned and sliced mushrooms, sauté over high heat to evaporate their water. Season with salt and pepper, and set aside. Degrease the confit duck legs. Shred them finely with a fork and incorporate them into the mushroom fricassee.
- Line a tart pan with the puff pastry, prick the bottom with a fork. Chill.
- Prepare the filling: In a bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and a hint of nutmeg.
- Assemble the quiche: Spread the mushroom and duck fricassee over the tart crust. Pour the quiche filling over it.
- Bake at 180 °C (Gas Mark 6) for 35 to 40 minutes, until the quiche is golden and set.
Enjoy your meal!
Chef's Tip!
Take your small herb container from the freezer, sprinkle as a finishing touch on your recipe, and immediately return it to the freezer!
