It's the long-awaited return of our favorite show Tous en Cuisine Holiday Menus with Cyril Lignac ! Cooking for the end-of-year celebrations , has never been so simple, since the chef opened the way for us. This year again, he invites himself on our screen to give us his best advice . On the menu of the day, its forest lasagna and duck legs . A recipe that will cause a sensation on the holiday table and which is likely to delight the whole little family. So let's roll up our sleeves and head to the kitchen!
How to prepare Cyril Lignac's forest lasagna and duck legs?
To cook forest lasagna and duck legs by Cyril Lignac , you need:
- 8 sheets of dry lasagna pasta, cooked in salted water for 3 minutes
- 4 shredded duck legs
- 500 g brown button mushrooms, quartered
- 200 g of well-cleaned trumpets of death
- 200g large washed spinach leaves
- 15 g of butter
- ½ bunch of chopped tarragon
- 1 piece of parmesan cheese, 200g
- Olive oil
- Fine salt and ground pepper
For the bechamel sauce:
- 40g flour
- 40 g of butter
- 50 cl of whole milk
- 125 g grated parmesan cheese
- 1 piece of parmesan or other cheese to grate
Recipe:the steps for preparing forest lasagna and duck legs by Cyril Lignac
- Cut the mushrooms into quarters, in a hot pan, pour a few drops of olive oil and pour the mushrooms, season them with fine salt and add a knob of butter. Place them on a plate. Cook the trumpets of death in the same way.
- Shred the duck legs in a bowl. Add the meat to the cooked trumpets, a piece of butter, continue cooking.
- Finely chop the tarragon and add it to the preparation.
- Preheat the oven to 200°C. In a saucepan, place the butter, melt it, add the flour, mix, and cook for 8 minutes to make a blond roux without coloring. Pour the milk. Add the parmesan. Mix and keep aside.
- In a large pot of boiling salted water, place the spinach leaves and cook for a few minutes. Then place them in an ice water bath and drain them on a sheet of paper towel.
- In the dish, place a layer of cooked lasagna pasta, then a layer of meat with mushrooms, cover with béchamel and, a layer of pastry, place the pan-fried mushrooms and grate parmesan on top, then a new layer pasta, coat with béchamel, place the cooked spinach leaves and sprinkle with grated parmesan.
- Bake for 15 to 20 minutes so that the dish is stewed and lightly grilled on top.
