Duck Lasagna

By: Carmen (Foodkarmablog)

This dish is not as heavy as it sounds, and not as hard to make as it seems! Enjoy this with your favourite bottle of wine (from Market Wines, of course). You will not regret mixing up a traditional recipe, in fact, you might even like this version better..

Use a 13″ x 9″ pan

Ingredients

Duck Sauce
  • 7 duck legs (Missing Link)
  • 2 tbsp duck fat
  • 1 small onion, diced (Cherry Pit)
  • 2 carrots, diced (Cherry Pit)
  • 4 cloves garlic, minced (Cherry Pit)
  • 1 can tomatoes (you can also use 1 jar tomatoes from Soffritto’s)
  • 2 tbsp tomato paste
  • 500ml red wine (I used the Manero Rosso Di Toscana from Market Wines)
  • 1 bay leaf (Silk Road)
  • 3 sprigs of thyme (Silk Road)
  • Salt and Pepper to taste (Silk Road)
Creamy Kale Layer
  • 5 cups kale, chopped (Cherry Pit)
  • 500 ml thick plain yogurt (Sylvan Star)
  • 1 cup pecorino, grated (Luc’s)
  • 2 tbsp butter (Luc’s)
  • 1 tbsp flour (Sunworks Farm)
  • 1/4 tsp nutmeg (Silk Road)
  • 1 tsp lemon zest (Cherry Pit)
  • Salt and Pepper to taste (Silk Road)
  • 12 Lasagna Noodles (Soffritto’s)
Additional Ingredients for assembly
  • 1 cup Taleggio grated (optional) (Luc’s)
  • 2 cups Part Skim Mozzarella grated or chopped into pieces (We used Franco’s Fresh Mozzarella from Sylvan Star)
  • 1 ½ cups Truffled Sheep Cheese grated (We used La Quesera from Luc’s)

METHOD / DIRECTIONS

  1. Rubbed duck legs with salt and pepper. Roast at 375F for 1.5 hours or until duck is tender and skin is crispy. Let cool. Shred duck meat. Set aside. Save 2 tbsp duck fat for this recipe. This step can be done 1-2 days in advance. Also, reserve the remaining duck fat and skin for roasting potatoes or vegetables. Save the duck bones for stock.
Tomato Sauce
  1. In a large pot (ex. Dutch Oven), sweat onions, carrots, and garlic in 2 tbsp duck fat on low medium heat.
  2. Add tomatoes, tomato paste, wine, shredded duck meat into the pot, thyme, bay leaf, salt and pepper. Close the lid, stirring constantly and let sauce cook down approximately 30 minutes until sauce has reduced and thickened.
Creamy Kale Layer
  1. In a separate sauce pan, melt butter. Add flour to make a roux. Cook roux for a few minutes to get rid of the floury taste. Add nutmeg.
  2. Add yogurt to pan. Stir in chopped kale, salt and pepper, and lemon zest.
  3. Once kale has cooked down, turn off the heat. Stir in grated pecorino.
Assembly
  1. Preheat oven to 350F
  2. Boil lasagna noodles in salted water until al dente.
  3. To assemble, pour some of the tomato duck sauce on the bottom of the pan. Add one layer of lasagna noodles to cover the bottom of the pan. Add a layer of duck-tomato sauce, then a layer of the kale-yogurt mixture. If using, add grated taleggio here. Layer with lasagna noodles and repeat layers until you’ve finished the sauces.
  4. Top with Mozzarella and Truffled Cheese.
  5. Cover lasagna with foil and bake for 30 minutes.
  6. Remove foil and finish in the oven for another 10-15 minutes until cheese is bubbling and browned. If cheese doesn’t brown, turn the heat up to 400F for a few minutes, keeping an eye on your pan so it doesn’t burn.
  7. Let lasagna cool for a minimum of 20 minutes before serving.