Ingredients
Béchamel Sauce::
- 1 quart Whole Milk, Warmed until Hot
- 6 tbsp. Unsalted Butter
- ¾ cup All-Purpose Flour
- 1½ tsp. Salt
- 3 Large Eggs
Meat Layer:
- 2 lbs.Ground Duck,Defrosted
- 4 tbsp. Unsalted Butter
- 2 Medium Onions,Chopped
- 1/2 tbsp. Ground Cinnamon
- Salt and Pepper to Taste
- 1 tbsp. Oregano
- 1 tbsp. Rubbed Sage
- 1 tbsp. Thyme
- 1 tbsp. Garlic
- ½ cup Water
- 2 tbsp. Tomato Paste
Pasta Layer:
- 16 oz. Ziti Pasta
- 3 Large Eggs,Beaten
- 1½ tsp. Salt
- 16 oz. Shredded Parmesan Cheese
Direction
Béchamel Sauce::
- Gradually heat milk on stove until hot.
- Melt butter in medium saucepan. Whisk in flour and then gradually whisk in hot milk. Whisk constantly until sauce is smooth and thickened. Stir in salt. Remove from heat and let cool.
- When sauce is lukewarm, whisk in eggs. Set aside.
Meat Layer::
- Melt butter in large skillet over medium heat. Add onions and sauté until softened and golden. Crumble duck into skillet and cook with onions until browned. Stir in cinnamon, salt, pepper, oregano, sage, thyme, and garlic.
- Stir in water and tomato paste, and simmer for 5 minutes. Set aside.
Pasta Layer::
- Cook ziti according to package directions. Drain and rinse.
- When pasta has cooled, stir in beaten eggs and salt.
Assemble the Dish::
- Preheat oven to 350°F. Spray nonstick spray on deep 9x13-inch casserole dish. (A 4" deep pan is recommended.)
- Scoop half of pasta into bottom of dish. Sprinkle generously with Parmesan. Layer on meat mixture evenly and sprinkle with another layer of cheese.
- Scoop the remaining pasta on top of meat and sprinkle with cheese. Top with bechamel and sprinkle with remaining cheese.
- Bake 45 minutes, or until sauce is bubbling and golden on top. Let sit at room temperature for at least 20 minutes before serving.