Pasta Garofalo - Duck Ragu Lasagna

Duck Ragu Lasagna

Transport yourself to Italy using our Lasagna Sheets, elevating a traditional recipe, with such a beautiful twist!

Preparation Time

45 minutes

Portions

8

Difficulty

Medium

Ingredients

  • Garofalo Lasagna Sheet

  • 6 Duck Legs

  • 5 Garlic Cloves-finely chopped

  • 2 Red onions, finely chopped

  • 2 Celery Sticks-finely chopped

  • 2 Carrot's - finely chopped

  • 500ml Chianti

  • 2 Bay Leaves

  • 600ml Chicken Stock (x2 Stock Cubes)

  • 3 Tbsp Balsamic Vinegar

  • 2 Tbsp Tomato Puree

  • 1 Tin Whole Tomatoes-crushed

  • Grated Nutmeg

  • 1/3 Tsp Dried Cloves or 2 Cloves

  • 2 Tbsp Blackcurrant Jam

  • Salt and Black Pepper to taste

  • 130g Salted Butter

  • 120g Plain Flour

  • 1.2 Litres Milk

  • 250g Mascarpone

  • 80g Gruyere Cheese- grated + extra to top

  • 30g Parmesan

  • 75g Taleggio

  • Grating of Nutmeg

  • 800g Cavelo Nero

Product used

Preparation

  • 1

    - Get your largest heavy bottomed pot that has a lid ready. Fry the duck skin side down in the cold pot until golden brown on both sides. Place into bowl and set aside. Fry the vegetables in the duck fat and reduce slightly.

  • 2

    - Add all the ingredients together into the pot and reduce for 5-6 hours until the duck is coming off the bone. Do this with the lid on, and in the final hour remove the duck from the bones (discard the bones) and reduce the sauce until thick. Set aside.

  • 3

    - Add the butter into a medium saucepan and melt. Whisk in the flour and slowly pour in the milk and mascarpone. Whisk until smooth. Add the rest of the ingredients and check for seasoning.

  • 4

    - Steam the Cavelo Nero until al dente. Preheat your oven to 160°C Fan. In a very large casserole dish add a generous scoop of the béchamel sauce to cover the bottom of the dish. Top with the partially steamed cavelo nero. Add your lasagna sheets over that, along with a layer of cheese sauce, duck ragu, lasagna sheets then top with the remaining béchamel.

  • 5

    - Top with extra Parmesan or Gruyere Cheese. Bake for 50-60 minutes until golden brown. Allow to stand for 15- 20 minutes before serving.

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