Quiche Lorraine; Duck À L'orange - Miele H 4641 User Instructions

National dishes / French

Quiche Lorraine

Serves 4
250 g short-crust pastry
400 g diced bacon
4 eggs
300 ml crème fraîche
Salt, pepper, nutmeg
Method:
1. Blanch the bacon for 5 minutes in a
pan with a little water. Cool, drain and
lightly fry in butter.
2. Roll out the pastry into a pie dish.
Scatter the diced bacon over the
pastry.
3. Beat the eggs, and add the crème
fraîche. Season with salt, pepper and
nutmeg. Spread the mixture over the
bacon, and place in the oven.
Use one of the following functions:
Automatic / National dishes / French /
Quiche Lorraine
or
Fan plus
Temperature 190-210 °C
Shelf level: 1
Duration: 30-35 min
or
Intensive bake
Temperature 190-210 °C
Shelf level: 1
Duration: 30-35 minutes
Tip
Tuna or salmon can be used instead of
diced bacon.
70
Duck à l'orange
Serves 4
1 duck (1.2 - 1.6 kg weight)
4 oranges
2 tbsp oil
1 lemon
3 tsp sugar
2 tbsp vinegar
Salt and pepper
Method:
1. Slice three of the oranges finely, and
arrange in the bottom of a roasting pan.
Brush the duck with oil, and place on
top of the orange slices.
2. Dissolve the sugar in the vinegar in a
pan over a low heat. As soon as the
sugar has dissolved, stir in the juice of
one lemon and the juice of one orange.
3. Pour the sauce over the duck, and
place in the oven.
Use the following function:
Automatic / National dishes / French /
Duck à l'orange