Rigatoni gratin with duck confit and grilled pancetta

  • Preparation 25 min
  • Cooking 1 h 05 min
  • Servings 4
  • Freezing Absolutely

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Ingredients for the homemade tomato sauce

  • 1/4 cup olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 113 g shiitake mushrooms, finely chopped
  • 7 fresh tomatoes, cut into small cubes
  • 155 ml (5.5 oz) tomato paste
  • The leaves of 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine
  • 2 teaspoons sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup grated parmesan cheese
  • Salt and pepper from the mill

Ingredients for the rest

  • 454g rigatoni
  • 2 confit duck legs
  • 200g of thickly sliced pancetta, cut into cubes
  • 2 cups of grated medium cheddar cheese

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Preparation

  • Start by preparing the tomato sauce. In a medium saucepan, heat the olive oil over medium heat and add the onion, garlic and mushrooms. Brown for 3 to 4 minutes, stirring regularly.
  • Add the rest of the ingredients, salt and pepper and mix well. Simmer for 15 minutes, stirring occasionally. Remove bay leaf and keep warm.
  • Preheat the oven to 400°F.
  • Place the duck legs on a baking sheet and cook for about 20 minutes. Remove from the oven, shred the meat and chop. Add to sauce.
  • In a large saucepan filled with salted boiling water, cook the rigatoni al dente according to package directions. Pour into a colander, drain well and add to the sauce.
  • In a skillet over medium heat, add the pancetta and cook for 7 to 8 minutes, stirring, until lightly crispy. Drain the fat and add the pancetta to the sauce. Mix well and pour into a baking dish.
  • Cover with medium cheddar cheese and place in the oven. Put the oven on GRILL and cook for a few minutes, until the cheese is golden on top!