Mac & Cheese with Goat Cheese, Notre-Dame Brie, and Confit Duck – Week 46: Unexpected Combinations
For this week’s “Unexpected Combinations” theme, I decided to make Mac & Cheese with confit duck, Notre-Dame Brie, and firm, tasty goat cheese bursting with flavour.
It’s unusual but not too weird. If you’re feeling more adventurous, you can toss in some sautéed gizzards. Confit gizzards—available at butcher shops and some grocery stores—are soft and tender. As a topping on this Mac & Cheese with fried julienne leeks, they’re a pure delight.
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter and soften onion and garlic.
- Add flour and stir for 1 minute, making sure the flour doesn’t brown.
- Add milk and cream, beating with a whisk until smooth.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Add half the Brie (diced) and the Parmesan, then the pasta.
- Carefully mix in the confit duck.
- Pour into a baking dish and cover with remaining Brie (sliced) and panko. Bake for about 10 minutes or until golden.
- In a skillet, heat oil and sauté gizzards. Add lemon zest, thyme, and chives. Adjust seasoning.
- Garnish Mac & Cheese with gizzards and fried leeks.