Duck Confit Lasagne Recipe

Ingredients

• 1 x 1600g tin confit duck (drained weight 850g), or 850g of your preferred meat
• 1 x 400g tin lentils, drained and rinsed
• 1 x 400g tin plum tomatoes, rinsed and crushed
• (optional) Sprig of thyme, strip of lemon and orange zest, cinnamon stick
• 75ml olive oil or duck fat, or a mix
• 2 white onions, finely chopped
• 1 carrot, peeled and finely chopped
• 3 celery sticks, finely chopped
• 2 garlic cloves, thinly sliced
• 2 tbsp tomato puree
• 2 small glasses red wine
• 75g butter
• 65g flour
• 1.2L whole milk, infused with onion
• to taste salt, pepper and nutmeg
• 260g semolina flour
• 140g plain flour
• 200g warm water
• 1 scant tsp salt
• Parmesan, for topping
• Butter, for greasing