Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Confit Duck Quiches
2023-08-07
https://www.metro.ca/userfiles/image/recipes/quiches-canard-confit-12176.jpg
PT15M
PT26M
PT41M
Preheat the oven to 180 Celcius (350 F).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.Take half of the duck meat and the cheddar cheese and divide among the mini tart shells.In a bowl, whisk the eggs with the cream, shallots and, if desired, the spinach. Season with salt and pepper.Empty the egg mixture into the mini tart shells. Garnish with the rest of the duck meat.Bake in the oven for 25 to 30 minutes, until the eggs have set.Remove from the oven and let cool for 5 minutes before taking out of the mold.Source : Canards du Lac Brome
4
Canards du Lac Brome
0
0
0
0
2 duck duck legs confit from Brome Lake Ducks
1/2 cup (125 mL) old cheddar, grated
12 mini tart shells tart shells (Tenderflake or similar)
4 eggs
1/4 cup (60 mL) 15 % cooking cream
2 tablespoons (30 mL) dried French shallots, chopped
1/3 cup (80 mL) baby spinach, chopped
Confit Duck Quiches
4
Appetizers - Accompaniments
0:15
Preparation
0:26
COOKING
0:41
TOTAL TIME
Ingredients
-
2
duck duck legs confit from Brome Lake Ducks
-
1/2 cup
(125 mL)old cheddar, grated
-
12
mini tart shells tart shells (Tenderflake or similar)
-
4
eggs
-
1/4 cup
(60 mL)15 % cooking cream
-
2 tablespoons
(30 mL)dried French shallots, chopped
-
1/3 cup
(80 mL)baby spinach, chopped
Preparation
Preheat the oven to 180 Celcius (350 F).
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.
Take half of the duck meat and the cheddar cheese and divide among the mini tart shells.
In a bowl, whisk the eggs with the cream, shallots and, if desired, the spinach. Season with salt and pepper.
Empty the egg mixture into the mini tart shells. Garnish with the rest of the duck meat.
Bake in the oven for 25 to 30 minutes, until the eggs have set.
Remove from the oven and let cool for 5 minutes before taking out of the mold.
Source : Canards du Lac Brome
Source :
Canards du Lac Brome
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
