Duck Confit Lasagna

If there is one dish that is liked 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 charm of this lasagna is not only that more festive filling, but that you can say you made the pasta yourself. And that is without a doubt always a plus.

Making pasta at home is wonderful, fun and one of the healthiest options. You can also tell in the texture, which makes you repeat again and again, because it is much tastier. This recipe is also especially flavorful and very very simple.

Imperia SP150 pasta machine and Mediterránea crystal glasses

Ingredients

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

Preparation

1. In a bowl we mix the beaten eggs, season with salt, add the flour, one tablespoon of olive oil and knead until a ball of dough forms.
2. We reserve it in the fridge wrapped in plastic film.
3. We bake the confit thighs according to the package instructions and let them cool.
4. We divide the pasta dough into smaller pieces, take one of them and flatten it with a rolling pin to make a flat sheet.
5. Next we pass it through the “Imperia” pasta maker. After the first pass we cut with a knife the width needed to fit in our mold, and we also calculate the length we will need. This leaves the sheet outlined.
6. We give three more passes, each time to a thinner setting.
7. We repeat the operation with each piece of dough 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 some of the confit fat in a frying pan and sauté the chopped apple. Set aside.
10. Make a thick béchamel also using the fat melted from the confit in the oven, the 160 g of flour and 600 ml of the milk.
11. Crumble the confit meat and add enough béchamel so it becomes juicy and bound together.
12. Incorporate the remaining milk into the béchamel to make it more liquid and use it as a topping.
13. In a Shallow Casserolewide shallow pan we boil the sheets for 5 minutes in salted water and set aside.
14. Pour a little béchamel into the bottom of our Emile Henry mold, which being tall is perfect for this lasagna and place the first sheet and on it half of the confit.
15. Cover with another sheet and a little more béchamel on top of it.
16. Place the apple pieces and cover again with another lasagna sheet.
17. Add the remaining confit and cover again with another sheet.
18. Pour all the remaining béchamel as a topping.
19. Place the mold in the oven on the upper rack and keep it at 180º C for 15 minutes. Then switch to grill mode and leave it until it browns a little; about four minutes.

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

A guaranteed success that surprises those who have never tried it, because of the mix of flavors and the juiciness of the confit prepared in this very different way.