Serves : 4
Preparation time: 15 minutes
Cooking time : 10 to 15 minutes
INGREDIENTS
- 2 onions, chopped
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 45 ml (3 tbsp.) maple syrup or honey
- 2 garlic cloves, minced
- 2 sprigs thyme, leaves removed
- 250 ml (1 cup) white wine
- 2 duck legs confit, shredded
- 4 slices bacon, cooked crisp and chopped
- 250 ml (1 cup) homemade béchamel sauce
- 250 ml (1 cup) cheddar cheese, grated
- 4 portions cooked macaroni
- 8 slices Le 1608 cheese, Charlevoix dairy
- Salt and pepper to taste
PREPARATION
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Preheat oven, center rack on broil.
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In a hot skillet, sauté the onion in the fat of your choice for 2 minutes.
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Add the syrup, garlic and thyme, deglaze with white wine and reduce until almost dry. Check seasoning.
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In a large bowl, combine the duck, bacon, béchamel sauce, prepared onions and cheddar cheese.
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Add the hot, cooked pasta and toss. Check seasoning.
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In a gratin dish, add the prepared pasta, cover with Le 1608 cheese and bake for 5 to 8 minutes.