Lasagne with Duck Confit
Located in the South West of France, between Carcasonne and Narbonne, Domaine des Homs is situated in prime Duck territory – the Canard is worshipped! And we couldn’t be happier 🙂 In addition, Jean Marc and Anne de Crozals have a growing teenage boy at home, after whom Cuvée Paul is named, and also is the red wine paring for this dish.
- confit duck thighs (depending on the size of the thighs, count 1 to 2 per person)
- sheets of dried lasagna
- Two cans of tomato sauce, seasoned with the flavours you want
- 3 cloves of garlic
- 1 TBSP Dried thyme (if you like it)
- 200 grams grated Emmental cheese and grated real Parmesan cheese
- some butter slices to top lasagne before baking
Preheat the Oven to 160°C
To clean the confit duck thighs: remove the skin first. It is necessary to cut the flesh with the KNIFE into small pieces (do not use an electric scissor – it makes them mushy and they don’t hold their form)
In a large bowl, make the sauce: mix together the tomatoes, pieces of duck, garlic and thyme.
In the lasagne dish, line with some duck fat in the bottom, and then spread a layer of sauce (always start and finish the dish with a layer of sauce).
Place the dried sheets of lasagne on top. Then another layer of tomato sauce. Then the grated cheese mixture.
Repeat this layering process – tomato sauce, lasagne sheets, cheese – until all the cheese and sauce and pasta is used up.
Finish with a layer of sauce. The tomato sauce must cover the dried lasagna sheets well-enough so that they will be fully cooked.
Sprinkle with grated cheese and Parmesan cheese
Top with a few slices of butter.
Arrange the oven rack to the centre of the oven. Put in the lasagne and bake for 45 minutes and finish with a few minutes under the broiler grill to brown the cheese (if necessary).
To find out if it’s cooked, prick it with a sharp knife.