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Duck Ragu Lasagna
Transport yourself to Italy using our Lasagna Sheets, elevating a traditional recipe, with such a beautiful twist!
45 minutes
8
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.