80 g Parmesan cheese
16 dried egg Cannelloni
500 ml fresh full-fat milk
50 g butter
50 g flour
40 g butter
Start by preparing the bechamel. Place the butter in a small saucepan and let it melt over low heat. Once melted, remove from heat and pour in the flour all at once. Mix well with a whisk, add the cold milk and return to heat. Bring to the boil, stirring continuously. When the mixture starts to thicken, season with salt and stir in some nutmeg. Turn off and remove from heat. Leave to cool.
Pour the bechamel into a bowl and add the duck ragout. Stir until smooth.
Coat the bottom of a baking dish with a couple of tablespoons of the bechamel and duck ragout mixture. Stuff the Cannelloni with the mixture (leaving some aside) and arrange them close together in an oven dish. Cover the surface with the remaining mixture, a generous sprinkling of grated Parmesan cheese and bake in a static oven preheated to 190 °C for 30-35 minutes or until the Cannelloni are golden brown. Remove from the oven and serve hot.