Serves : 4
Preparation time: 15 minutes
Cooking time : 23 minutes
Ingredients
- 2 duck confit legs
- 1 clove garlic, chopped
- 60 ml (4 tbsp.) parsley leaves, chopped
- 125 ml (1/2 cup) dried cranberries, chopped
- 500 ml (2 cups) homemade béchamel sauce
- 4 portions al dente cooked macaroni
- 250 ml (1 cup) sharp cheddar cheese
- 500 ml (2 cups) Oka cheese, cubed
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine meat, garlic, parsley and cranberries.
- Add béchamel sauce, pasta, cheddar cheese, 1 cup Oka, salt and pepper. Check seasoning.
- Place the mixture in a gratin dish, cover with the remaining Oka cheese and bake for 20 minutes. Turn the oven to broil and let au gratin for 2 to 3 minutes.
