Mique quercynoise

Name: Mique quercynoise
Total time: 180 min
Yield: Serves 6
Cuisine: Quercy
Ingredients: 300 g (11 oz) cornmeal; 200 g (1⅔ cups) all-purpose flour; 3 whole eggs; 100 g (3½ oz) duck fat; 1 packet of baking powder (2 tsp); 500 g (18 oz) salt pork; 2 carrots; 2 leeks; 1 tsp fleur de sel

Quercy dumpling with salt pork and vegetables

⏱ 180 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)cornmeal
200 g (7 oz)wheat flour
3whole eggs
100 g (3½ oz)duck fat
1 packetbaking powder
500 g (18 oz)salt pork
2carrots
2leeks
1 tspfleur de sel (flaky sea salt)

300 g (11 oz) cornmeal
200 g (7 oz) wheat flour
3 whole eggs
100 g (3½ oz) duck fat
1 packet baking powder
500 g (18 oz) salt pork
2 carrots
2 leeks
1 tsp fleur de sel (flaky sea salt)

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (8 L / 8 qt)

1 bowl (3 L / 3 qt)

1 slotted spoon

03 — Method

Mix both flours, the baking powder and fleur de sel in the bowl, then add the whole eggs and melted duck fat to form a dough.
Knead until smooth and supple, shape into a large ball, then cover and let rest for 1 hour at room temperature.
Put the salt pork in the large stockpot, cover generously with cold water and bring to a simmer, skimming regularly.
Add the cleaned carrots and leeks cut into chunks and simmer over low heat for 1 hour so the broth gets flavorful.
Gently lower the ball of dough into the simmering broth and poach it covered for 1 hour, turning it halfway so it puffs evenly.
Lift out the mique with a slotted spoon, cut into thick slices and serve hot with the salt pork, vegetables and a little broth.