All-duck quiche

Difficulty :
Preparation :
20 mns
Baking :
40 mns
Type of recipe :
Main course


Minced confit duck gizzards, about 150 g
Shredded duck confit, about 200 g
1 onion
150 g grated emmental cheese
Parmesan pie pastry:
250 g flour
140 g butter
25 g fresh grated parmesan (optional)
2 large egg yolks
About 5 cl water
Salt, Espelette chili pepper flakes

Quiche batter:
4 large eggs
20 cl milk
30 cl whipping cream (30%)

Parmesan pie pastry:
Combine flour and butter with a pastry blender or food processor, add parmesan, 2 pinches of salt, and 2 pinches Espelette chili pepper flakes.
Gently incorporate egg yolks and water without overworking dough, to avoid making the crust too hard. Fraiser the dough, shape into a ball, cover with plastic wrap, and chill for at least 20 mins.
After the dough has rested, roll it to 4 or 5 mm in thickness and use it to line a baking circle or tart dish. Chill again.

Make quiche batter:
Beat eggs, add milk and cream, season to taste.
Shred meat, separate minced gizzards, and space them out evenly over the pastry. Spread onion out evenly and cover with grated cheese. Pour quiche batter on top and bake in a hot oven (190 °C) for 35 to 40 mins.

Serve with a salad garnished with dehydrated or smoked duck breast.

Enjoy your meal