Lasagne with shredded confit duck

Béchamel sauce:

• In a saucepan, make a roux with the flour and butter. Add the milk, grated nutmeg and salt.
• Cook on a low heat, stirring with a whisk until it thickens, to obtain the béchamel.
• Meat and tomato mixture:
• Mix the tomato sauce with the shredded confit duck.

Assembly:

• Placed a small amount of béchamel in the bottom of a dish, then place the first sheet of lasagne on top.
• Pour on half the meat and tomato mix, and sprinkle with grated Gruyère.
• Alternate sheets of lasagne, meat and tomato mix and Gruyère.
• Cover with a final layer of lasagne sheets and pour on the rest of the béchamel.
• Sprinkle with the rest of the grated Gruyère.

Cooking:  

• Cook in a hot oven (200°C) for 25 minutes. You can put the dish under the grill for three minutes at the end to brown it nicely.
• Serve with salad.