Duck confit lasagna

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

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

Making pasta at home is wonderful, fun and one of the healthiest options. Plus, you can really notice it in the texture, which makes you want to make it again and again, because it's so much better. This recipe is also especially tasty and very, very simple.

Imperia SP150 pasta machine and Mediterranean glass cups

Ingredients

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

Preparation

1. In a bowl, mix the beaten eggs, add salt, flour, a tablespoon of olive oil and knead until the dough forms a ball.
2. We keep it in the refrigerator wrapped in plastic wrap.
3. We bake the confit thighs according to the instructions on the package and let them cool.
4. We 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 put it through the Imperia pasta machine . After the first pass, we cut it with a knife to the width necessary to fit into our mould, and we also calculate the length we will need. We leave the profiled sheet like this.
6. We make three more 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 we let them dry for two or three hours.
8. We peel and cut two apples into small pieces.
9. We put a little of the fat from the confit in a frying pan and sauté the chopped apple. We set aside.
10. We make a thick bechamel sauce using the fat melted in the oven from the confit, the 160 g of flour and 600 ml of milk.
11. We crumble the confit meat and add the necessary bechamel to make it juicy and bound.
12. We add the remaining milk to the bechamel to make it more liquid and use it as a topping.
13. In a wide, low saucepan, boil the sheets for 5 minutes in salted water and set aside.
14. We pour a little bechamel into the bottom of our Emile Henry mould , which is tall and perfect for this lasagna, and place the first sheet and on top of it half of the confit.
15. We cover it with another sheet and a little more bechamel on top.
16. We add the apple pieces and cover again with another sheet of lasagna.
17. We add the remaining confit and cover again with another sheet.
18. We pour all the remaining bechamel as a covering.
19. We put the mould in the oven on the upper part and keep it at 180º C for 15 minutes. Then we switch to grill mode and leave it until it browns a little, about four minutes.

Bérard wooden spoon , Emile Henry rectangular ceramic mould , Imperia SP150 pasta machine , Le Creuset Damascus steel knife and Bérard flour scoop

A sure hit that will surprise those who have never tried it, due to the mix of flavours and the juiciness of the confit prepared in this very different way.