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Confit Duck Mini Quiches

  • Preparation : 15 minutes
  • Cooking : 26 minutes
  • Portions : 4

Ingredients

  • 2 duck legs confit from Brome Lake Ducks
  • 125 ml (½ cup) old cheddar, grated
  • 12 mini tart shells (Tenderflake or similar)
  • 4 eggs
  • 60 ml (¼ cup) 15% cooking cream
  • 30 ml (2 tbsp) dried French shallots, chopped
  • 80 ml (1/3 cup) baby spinach, chopped

Preparation

  1. Preheat the oven to 180 °C (350 °F).

  2. Place the duck legs in a microwave-safe dish. Reheat in the microwave for 1 minute on Medium power. Shred the meat of the duck legs, then roughly chop.

  3. Take half of the duck meat and the cheddar cheese and divide among the mini tart shells.

  4. In a bowl, whisk the eggs with the cream, shallots and, if desired, the spinach. Season with salt and pepper.

  5. Empty the egg mixture into the mini tart shells. Garnish with the rest of the duck meat.

  6. Bake in the oven for 25 to 30 minutes, until the eggs have set.

  7. Remove from the oven and let cool for 5 minutes before taking out of the mold.

Tips and tricks

A chic touch!

When it comes to making these absolutely irresistible mini quiches a meal worthy of a small French bistro, duck legs confit from Brome Lake Ducks are second to none! These mini quiches, prepared according to the purest French tradition and fully cooked, will add an effortless touch of elegance to your meals! Simply reheat for about 15 minutes and add them to salads, pasta or other culinary preparations and impress your guests.

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