Fiche technique 22.03.

2012:
Quiche/pte brise
Ingredients : for 8 people, mold 22cm.
1. Pte brise sal/Shortcrust pastry: 200g flour, 100g butter, 1 egg, 30ml water, salt
and pepper.
2. Garnish: lard, melting grated cheese such as Gruyere, onions, peppers; you can
also make a vegetarian version of it: cheese, onions, peppers, mushrooms,
broccolis, etc. ; salt and pepper
3. Filling: 3 eggs, 250ml cream, salt, pepper, nutmeg. Mixing well all the
ingredients.
Preparation:
1. Measure all the ingredients!!!
2. In a bowl mix well butter and flour, it should have consistency of sand.
3. Add slowly water and egg mixing with butter/flour preparation. You might not
need all the liquid. When ready, dough should be shiny and not sticking to your
fingers. Film the dough and rest in a cool place for 30min.
4. Flatten the dough to 3 mm, and put it in the mold. Make small holes with fork in
the dough (it will prevent air bulbuls).
5. Cover well with baking paper, cover paper with rice, dry beans, etc. to prevent
dough from razing. Put it in hot oven (180 centigrade) till done. Blank baking.
6. Take it out of oven, cool it. Take the cake out of form, gently, put the baking paper
on the bottom of the mold and put cake back (it will help you to take the quiche
out of the mold after it is finished.
7. While the dough is resting and blank baking, cut other ingredients in slices and
saut it in hot pan with oil and seasoning. Put it on the side to cool. Broccolis
should be cooked in water to the crunchy consistence.
8. Put the ingredients on the base of the cake, and cover with the filling and cheese.
9. Put it in the hot oven (180 centigrade). It is done when the filling is well cooked
(resist under your fingers) and is golden brown. Serve it hot.
Ducks mageret with sauce lorange avec sa garniture
Ingredients:
1. Magrets de canard 1 per 3 people, salt and pepper.
2. Sauce a lorange: juice from 3 oranges and 1 lemon, chopped shallot, 2 oranges,
white wine, cream, butter in small dices cooled.
Preparation sauce a lorange:
1. Chop finely shallot and mix it in a pan with orange and lemon juice.
2. Reduce it to 30% of its original volume.
3. Add white wine and put on high hit to evaporate the alcohol.
4. Add cream. When the cream starts to boil add slowly butter constantly whisking.
5. Keep it in warm place.
6. Peel the oranges and cut out the segments. It is our garnish.

Preparation Magret:
1. Trim away the rough edges of skin from duck magret. Turn the breast on to its
skin and trim away the tendon from the flesh.
2. Score a diamond pattern in the skin. This helps release fat during cooking.
3. Season magret with salt and pepper.
4. Pan-fry it in a very hot pan, skin side first on. There is no need for any fat. Magret
has enough of it. Time of cooking will depend of cooking point: bleu, rare,
medium-r, etc Make sure that the skin is well colored and crispy.
5. Rest it in a warm place for few minutes.
6. Cut it in slices and serve it hot with sauce a lorange.
Desert:
Zabaione:
1. Ingredients: egg yolk (2 per person), one table spoon of sugar for one egg yolk,
white wine (half of egg shell), brandy, cognac or white rum. ( all the ingredients
have to have the same temperature when we start to cook zabaione)
2. Preparation:
a. Put egg yolks, sugar and white wine in a big pot mix them well and leave
a side so they get the same temperature.
b. Put the pot with mixture on the medium heat, whisk continuously and fast
till the zabaione becomes airy and fluffy. Add brandy or cognac or white
rum at the end (quantity depends of quantity of zabaione, from few drops
to half of glass) and whisk it. Pour zabaione into glasses and serve.