We're excited for the return of Tous en Cuisine Holiday Menus with Cyril Lignac, where the renowned French chef makes end-of-year celebrations effortless. With his proven techniques, cooking festive meals is simpler than ever. Today, discover his standout forest lasagna and duck legs—a crowd-pleasing dish that elevates any holiday table and delights the whole family. Let's dive into the kitchen with Chef Lignac's guidance!
How to Prepare Cyril Lignac's Forest Lasagna and Duck Legs
To create this signature dish from Chef Cyril Lignac, gather these ingredients:
- 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 béchamel 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
Step-by-Step Recipe for Cyril Lignac's Forest Lasagna and Duck Legs
- Quarter the brown button mushrooms. In a hot pan, add a drizzle of olive oil, then the mushrooms. Season with fine salt and a knob of butter. Transfer to a plate. Repeat with the trumpets of death.
- Shred the duck legs into a bowl. Add the meat to the cooked trumpets of death with a bit of butter, and continue cooking.
- Finely chop the tarragon and stir it into the mixture.
- Preheat the oven to 200°C. In a saucepan, melt the butter, add flour, and cook for 8 minutes to form a blond roux without browning. Gradually pour in the milk, stir in the grated Parmesan, and set aside.
- In boiling salted water, blanch the spinach leaves for a few minutes. Shock in an ice water bath, then drain on paper towels.
- Assemble in a dish: Start with a layer of cooked lasagna sheets, then meat and mushrooms, béchamel, and another layer of pasta. Add pan-fried mushrooms, grate Parmesan on top. Repeat layers: pasta, béchamel, spinach, and grated Parmesan.
- Bake for 15 to 20 minutes until bubbling and lightly golden on top.
