A few days ago, I was invited by Combine Tourism in the Saint Pourçain vineyard. Although I have lived in the Allier for a long time, in the end I did not really know this wine. However, it is to be discovered. I met passionate people who work to produce quality AOC wines, in our department of Allier.
The day began with a visit to the cellar of the union of winegrowers where we learned everything about this wine, from the vine to the tasting. The day continued with an independent winegrower, the Domaine des Bérioles. After a delicious Bourbonnais meal, the walk in the heart of the vineyards was most pleasant.
As at the moment, I work in particular in the development of recipes in harmony with wines, I could not resist lending myself to the exercise to Lo Mountogno, an atypical wine, as it is aged in a buron. I made duck confit and chanterelle mushroom lasagna. And yes, we are slowly leaving summer behind and the fall flavors are returning to our tables. But, we are not going to complain about it, because we like it!
And to tell you the truth, we loved this lasagna dish. It will be perfect for a family meal, but you can also prepare it for your guests. In this case, it is possible to use small individual dishes. You will enjoy!
Lasagna with duck confit and chanterelles:
600 g duck confit (4 legs)
500 g of chanterelles
1 clove of garlic
700ml chicken stock
100 g cream (thick)
12 to 15 dry lasagna sheets
cantal in between
Degrease the duck legs, and tear them coarsely.
Fry them in a pan for a few minutes. To book.
In the same skillet, sauté the chopped onion over high heat.
Add the washed chanterelles and chop. Cook over high heat, until there is no more liquid.
Then add the minced garlic and the finely chopped sage. Season.
While the mushrooms cook, prepare the sauce.
Melt the butter, then add the flour. Mix well.
Add the broth gradually, while stirring.
Allow to thicken while mixing. The sauce remains liquid.
Add the cream and season.
Preheat the oven to 180°C.
Pour a layer of sauce on the bottom of the dish.
Cover with lasagna. On top, arrange half the duck then half the chanterelles.
Put sauce on it.
Cover with lasagna, then the remaining duck and chanterelles.
Put more sauce on it.
Finish with a final layer of lasagne and the remaining sauce.
Grate a little Cantal over it and bake for about 30 minutes.
Serve with a lamb’s lettuce.
To finish: the sauce, deliberately quite liquid and in generous quantities, is suitable for dry, non-precooked lasagna sheets. If you are using fresh lasagna, you will need to reduce the quantity slightly.
This dish is suitable for 8 people.