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IMG_6620Yesterday, I posted how to make the perfect quiche and today I am giving you a typical Périgordian quiche recipe. The Périgord is the name of the area in which I live and is located in south west France. It is a natural region and corresponds roughly to the current Dordogne département, now forming the northern part of the Aquitaine région. It is divided into 4 sections, black, green, purple and white. Dordogne is in the Périgord Noir or black Périgord. The cuisine of the Périgord – just uttering these words, makes one immediately think of foie gras and truffles. But the Périgord does not limit itself to these two prestigious products. From the white Périgord to the black, from the green to the purple, a multitude of flavours await you: cèpes (porcini mushrooms), chestnuts, walnuts, strawberries… and of course poultry, especially duck.
This quiche recipe calls for a leg of duck confit which you can buy either vacuum sealed or in jars or cans.  It is unbelievably flavorful and contrary to what you might think, not at all fatty. The fat is used as a means of preservation but is removed before eating. Of course, if you wish, it makes the best potatoes ever and is used in many other dishes. Here, we cook with duck fat as one would with butter and, believe it or not, the people have a very low rate of  heart disease and one of the longest life expectancies in France. In case you are not familiar with confit, here is a brief description:

To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximize preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit. Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust pastry for tarts and quiches. A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise.

But, lets get back to our quiche. The recipe in English follows below.


1 pâte brisée
10g de beurre
300 g de champignons
2 échalotes
1 cuisse de canard confit
3 gros oeufs
300 ml de crème fraîche
Sel et poivre


Préchauffer le four à 200C
Éplucher les échalotes et les couper
Dans une poêle beurrée, faire dorer les champignons et les échalotes
Dans une jatte, fouettez les oeufs et la crème fraîche
Ajouter la ciboulette hachée
Saler et poivrer
Effilocher le confit
Étaler la pâte dans un moule à tarte de 23 cm
Piquer le fond avec une fourchette
Enfourner la pâte pour 15 minutes
Sortir du four
Répartir le confit, les champignons et verser la préparation
Enfourner 30 minutes
Servir de suite avec uns petite salade verte
Bon Appétit!


Duck confit quiche

Serves 4 to 5


1 pâte brisée, blind baked
300 g mushrooms (I used a mixture of cremini and button), sliced
2 shallots, finely chopped
1 duck leg, confit
3 eggs
300 ml créme fraîche
Salt and freshly ground black pepper
Chives, finely chopped


Preheat the oven to 200 C / 400 F
Warm a skillet on medium heat and place the duck leg in it to melt the fat and make it easier to remove the skin, about 2 to 3 minutes
Remove the leg, keep the fat
Discard skin and bones and shred the meat into small pieces
Layer the duck meat at the bottom of your tart shell
Add the shallots and mushrooms to your pan with the duck fat and sauté for about 3 to 5 minutes
Layer the mixture on top of the meat in the tart shell
In a bowl, whisk the eggs with the cream
Add the chives and season
Pour the egg and cream mixture over
Bake for 30 minutes until golden and puffed
Serve warm with a small green salad