Gratin de macaronis à l?Emmental et au Canard Confit (Macaroni Gratin with Duck Confit)

Are you searching for an ideal winter dish? Something as simple like as to say ?Hello?? Then you?re at the right page!!

This is a recipe I copied down from a book featuring some of the recipes of the famous young prodigy, Chef Cyril Lignac?so, I tried my hand at making this copious dish before the end of snow, and it came out to be a surprisingly delicious, tasty and comforting dish, simple, easy and quick to prepare and turned a simple dinner into a gourmet feast. Hope you?ll like it too?



Ingredients: (for 4)



350 g Macaronis

3 legs of Duck Confit

200g grated Emmental cheese

750 ml Milk

350 ml Heavy Whipping Cream

20g butter ( diced into small pieces)

3 shallots chopped finely 8 shallots chopped finely for me

1 garlic pod crushed roughly 5 garlic pods for me

A few branches of Parsley leaves (washed, pat dried and chopped) (I?d say it?s the key ingredient, so, the more the merrier)

Pepper, Salt



Method:



Preheat the oven to 180°C (needs at least 15 minutes)



In a wide pot, boil one and a half liters of water with the milk and some salt.



Add the Macaronis and cook until al dente (refer to instructions).



Drain and add half of the grated cheese along with 200 ml of the cream while the pasta is still hot. Stir well and keep it warm.



Meanwhile, warm gently the legs of the duck confit in a pan, in order to separate the fat. Drain and save the fat separately.



Now, remove the skin from the duck and crumble/ shred the meat to small thread like pieces.



Heat the fat (saved previously) and fry the shallots and the garlic until they change color.



Remove from the heat and add the chopped parsley leaves and the shredded duck and stir gently.



Make a mixture of the remaining cream and the grated Emmental cheese. Keep aside.



Grease a baking tray, spread some of the prepared macaronis and top with the prepared duck/parsley preparation and finish the rest of the preparation in the same manner.



Coat with the Cream/Cheese mixture. Sprinkle some diced butter (yes, yes, you have to!!!) and add some freshly ground pepper and bake this for about 20 minutes.



Accompany it with green salad and Enjoy!!!



Wine suggestion: A Madiran would be an excellent pair!



Nadjibella from Saveurs et Gourmandises offered this lovely award to me!!! What could be more rewarding than a sign of appreciation from a wonderful foodie like her? I love trying out her recipes , specially those mouthwatering delicacies from the Orient ....Thank you Nadjibella!!!



I would love to share this award with the following friends who concocte excellent dishes in their kitchens too:



Kamala

Bong Mom 

Asha

Ushnishda

Jagruti

Kavitha

Malar

Vicky Xavier

Nithu Bala

Ramya Vijaykumar

Priya

Vineetha

Cham

Sumi

Balakrishna Saraswathy 

Palatable

Padhu

Yasmeen



Have a nice day, Cheers l!!!