Recipe for lasagna with duck confit and cepes

Lasagna with duck confit and porcini mushrooms is an easy, creamy and above all gourmet recipe!!!

Ingredients for 4 people:

• 2 candied duck legs
• 12 plates of lasagna
• 200g of cepes in oil
• 1 onion
• 100g of grated gruyere cheese
• 50 grams of butter
• 50 grams of T55 wheat flour
• 60 cl of whole milk
• salt pepper
• nutmeg

Preparation of lasagna with duck confit and porcini mushrooms:

• Preheat the oven to 200 °C.
• Take the flesh from the duck legs and crumble it. Fry the meat in the pan with the chopped onion.
• add the porcini mushrooms to the oil, to the duck confit
• Make the béchamel sauce: In a saucepan, melt the butter over low heat. once melted, pour the flour into the pan by passing it through a fine sieve. heat until the butter is absorbed and a yellow paste is obtained. Add the cold milk (or at room temperature), pouring it in 1 or 2 times. heat over medium heat, whisking continuously until boiling. then reduce the heat, and extend the cooking for 6 to 8 minutes until the cream thickens.
• Line the bottom of a gratin dish with a little béchamel. Cover with 6 plates of lasagna. Place half of the duck and 1/3 of the béchamel sauce on it. Put down 6 plates of lasagna again, the other half of the duck, 1/3 of the béchamel. Finish with 6 plates of lasagna and the rest of the béchamel. Distribute the grated Gruyère cheese
• Bake for 30 minutes.