Conchiglioni au gratin with duck confit

Ingredients:

• 1 pound Conchiglioni pasta
• 1 cup shredded duck confit
• 2 cups béchamel sauce
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cook the Conchiglioni pasta according to the package instructions and drain.
3. Heat a pan over medium heat and add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about a minute or until fragrant.
4. Add the shredded duck confit to the pan and cook for around 6-7 minutes, or until heated through. Once done, remove the mixture from the heat and set it aside.
5. Add the béchamel sauce to the same pan with the duck confit and stir well. Simmer for about 4-5 minutes while stirring constantly.
6. In a casserole dish, spread a thin layer of the béchamel and duck confit mixture at the bottom. Then, stuff each Conchiglioni shell with the remaining mixture, arranging them in the casserole dish over the béchamel layer.
7. Sprinkle top of the filled Conchiglioni shells with parmesan cheese, breadcrumbs, salt, and pepper. Drizzle the remaining olive oil over the breadcrumbs.
8. Bake the dish in the preheated oven for 25-30 minutes, until the top is golden brown and crispy.
9. Once done, take it out of the oven and let it cool for a few minutes. Serve hot.

Verdict:

The combination of the creamy béchamel and the rich duck confit makes this dish an indulgent treat. The crispy breadcrumbs and the savory parmesan cheese take it to the next level, making it a perfect option for a special dinner or celebration.

Serving Suggestions:

Since this dish is already quite substantial, we suggest pairing it with a fresh green salad or a light side dish such as roasted vegetables. You can also add some fresh herbs like thyme or rosemary on top before baking for an extra burst of flavor.