see recipe 
Mac and Cheese with Duck Meat
Main dishes
50 minutes
for 4 portions
Medium
Ingredients:
- 2 duck legs "Penelope"
- 1 carrot, coarsely chopped
- 1 onion, halved
- 1 stalk celery, coarsely chopped
- 1 tsp black peppercorns
- 1 tsp allspice
- 2 tsp salt
- 400 g pasta
- 2 tbsp finely chopped salvia
For the béchamel sauce: - 30 g butter
- 25 g flour
- 500 ml fresh milk
- 250 g grated cheddar
- 130 g grated mozzarella
- salt and black pepper to taste
For sprinkling: - 50 g panko breadcrumbs
- 3 tbsp olive oil
- 1 tbsp finely chopped salvia
Prepraration:
- Pat dry the duck legs with a paper towel. Make a few deep cuts on the skin side. Place the duck legs in a pot, add the onion, carrot, celery, pepper, allspice and salt. Pour in the water, cover and bring to the boil. Skim the foam from the surface, reduce the heat and simmer for 45 minutes. Take out the legs, let them cool then debone the meat and chop finely.
- In a dry frying pan over high heat, cook the duck meat for 4-5 minutes, until it is browned and crispy. Add the sage and cook for a further 2-3 minutes. Remove from the heat and set aside.
- Strain the stock, put in a large pot, pour in the water and salt. Bring to the boil and cook the pasta according to the instructions on the package.
- In a large saucepan, melt the butter, add the flour and cook for 2-3 minutes. Pour in the milk while stirring constantly, season with salt and pepper. Cook for 5-6 minutes until thickened and turn off the heat. Add the grated cheeses and mix well.
- In a baking dish measuring approx. 30x27 cm, place the pasta and crispy duck meat and mix. Add the cheese sauce and mix again. Mix the breadcrumbs with the sage and olive oil and sprinkle over the dish. Bake for 20 minutes in a preheated oven at 200°С. Let it cool for a few minutes before serving.
