Lasagne with shredded confit duck

Préparation 15min
Préparation 2
Préparation 5min
carpaccio_pesto_parmesan

Ingrédients :

  • Jean Routhiau shredded confit duck
  • 1 500 ml jar tomato sauce
  • Lasagne sheets
  • 250g grated Gruyère
  • 40g butter
  • 40g flour
  • 600ml semi-skimmed milk
  • Nutmeg
  • Salt

Préparation :

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.
Bon appétit !

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