Confit duck meat lasagna
Foie gras must necessarily come from geese or ducks raised mainly outdoors on farms, which in the case of Spanish foie gras are mainly located in the northern part of the country and represent a livestock activity similar to that of any other species, such as pigs, cows or sheep.
Duck foie gras is classified according to its weight, texture, and size, factors that determine its quality and, therefore, the processing it will undergo. The highest quality is called extra and is sold as raw foie gras, for which it is either chilled or flash-frozen.
But, in addition to these delicacies, for cooking we can find a wide variety of duck and goose products, such as magret, breast fillet, leg, shoulder or sirloin, etc. all of them pieces that give rise to preparations such as this confit duck meat lasagna, based on a recipe offered by the Interprofessional Association of Fatty Palmipedes (Interpalm).
Confit duck meat lasagna
18 sheets of lasagna pasta
500g of shredded confit duck meat
Zucchini, mushrooms and onion
500g of potatoes
70g of butter (40g for the puree and 30g for the béchamel sauce)
400 ml of milk (300 ml for the béchamel sauce)
extra virgin olive oil
Salt and pepper
30 g of wheat flour
Parmesan cheese
Fresh leaves to taste
Chop the onion, mushrooms, and zucchini and sauté them in a pan with olive oil and salt. Set aside.
In another pan, sauté the shredded confit duck meat, season with salt and pepper. Set aside.
Boil the potatoes in salted water for about 20 minutes. Then mash them, add butter, milk, and salt, and stir until you have a smooth purée. Add the reserved sautéed vegetables and mix well.
For the béchamel sauce, boil the milk and let it cool. In a saucepan, melt the butter over low heat and add the flour, stirring until the mixture pulls away from the sides of the pan. Add the cold milk, stirring constantly with a wooden spoon, until all the ingredients are well combined, and finally, add the cheese.
We cook the pasta sheets and keep them in cold water until we are ready to use them.
Grease the base of the baking dish with butter, place a layer of pasta sheets, followed by a layer of mashed potatoes and vegetables, and finally a layer of shredded meat. Repeat this process until you have three layers. Cover with béchamel sauce and bake for 10 minutes until golden brown.
Finally, we cut the lasagna into square portions, decorate it with some fresh leaves and it's ready to serve.