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.

Cooking Instructions:

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.

Bon Appétit!!