Duck confit lasagna

If there is a dish that you like at home, it is pasta. And this duck confit lasagna is a party version that we make very occasionally. We reserve it for special occasions, a celebration, a birthday or even New Year's Day.

The grace of this lasagna is not only that more festive filling, but the pasta you can say that you made it yourself. And that is certainly always a plus .

Making pasta at home is wonderful, fun, and one of the healthiest options. In addition, it is so noticeable in the texture, that it makes you repeat it over and over again, because it is much better. This recipe is also especially tasty and very very simple.

Imperia SP150 pasta machine and Mediterranean crystal glasses

Ingredients

• 300 g flour
• 3 eggs
• 1 tablespoon of oil
• 3 or 4 confit thighs
• 2 apples
• 1 liter of milk
• 160g flour
• Salt

Preparation

1. In a bowl , mix the beaten eggs, salt, add the flour, a tablespoon of olive oil and knead the dough into a ball.
2. We keep it in the fridge wrapped in transparent film.
3. Bake the confit thighs according to what is indicated on the package and let them cool.
4. Divide the pasta dough into smaller pieces, take one of them and flatten it with the rolling pin to leave a flat dough.
5. Next we pass it through the “Imperia” pasta machine . After the first pass, we cut with a knife the width necessary to fit our mold, and we also calculate the length that we are going to need. We leave the profiled sheet like this.
6. We give another three passes, each time in a finer position.
7. We repeat the operation with each piece of pasta until we obtain several sheets of the same size and let them dry for two or three hours.
8. Peel and cut two apples into small pieces.
9. Put a little of the fat from the confit in a frying pan and sauté the chopped apple. We reserve.
10. We make a thick bechamel also using the fat melted in the oven from the confit, the 160 g of flour and 600 ml of milk.
11. Crumble the meat from the confit and add the bechamel sauce necessary to make it juicy and smooth.
12. Add the remaining milk to the béchamel to make it more liquid and use it as a cover.
13. In a wide and low saucepan , boil the slices for 5 minutes in salty water and reserve.
14. Pour a little béchamel at the bottom of our Emile Henry mold , which, being tall, is perfect for this lasagna and place the first sheet and half the confit on it.
15. Cover with another sheet and a little more béchamel on it.
16. Place the apple pieces and cover again with another sheet of lasagna.
17. Add the remaining confit and cover again with another sheet.
18. We pour all the remaining béchamel as a cover.
19. We take the mold to the oven in the upper part and keep it at 180º C for 15 minutes. Then we go to grill mode and leave it until it browns a little; about four minutes.

Bérard wooden spoon , Emile Henry rectangular ceramic pan , Imperia SP150 pasta machine , Le Creuset damascus steel knife and Bérard flour spoon

A sure hit that surprises those who have never tried it, due to the mixture of flavors and the juiciness of the confit made in this very different way.