We’ve been asked quite a few times for the recipe for Duck Lasagne – I’ve always been a bit vague with my answers though and then have often wondered if anyone actually ever tried to make it after my garbled instructions and if so how they actually got on.
The reason for this is quite simple – we don’t have a recipe. It’s one of those dishes which changes every time we make it with one of us always asking the other if we can remember what we put in it the last time!
Anyway, here goes…!! Not to worry if you’re as slap dash with the ingredients as we are – it’s always tasted just fine for us and it won’t really make an awful lot of difference . Just go with the general idea 😉
- 2 tins confit duck legs ( 4 – 5 legs in each tin
- 1 big onion
- 1 clove garlic
- 1 tin chopped tomatoes ( 400g)
- tomato puree
- pouring crème fraiche
- grated parmesan
- grated gruyère
- mixed herbs/bay leaf/salt/pepper/nutmeg
- ready to use lasagne sheets
(Hint – leave the tins of duck out in the sun or in a warm oven until the fat melts, then pour it off into a container – keep in the fridge & use to roast potatoes…delicious!)
Drain fat & skin the duck legs. Shred the duck meat.
Fry onion and garlic then add the shredded duck meat, tomatoes, some tomato puree ( about a generous teaspoonful), mixed herbs, bay leaf and water if necessary to get a good consistency – thick liquid and not too runny! Season with salt & pepper. The tinned duck is already cooked so just heat the mixture until hot.
Spread one third of the mixture on to the bottom of a gratin dish – ours is 33cms x 27 cms . Cover with a layer of lasagne and then spread another third of the mixture on top. Drizzle over some crème fraiche ( there’s no bechamel sauce in this lasagne so the crème fraiche stops it from being too dry) then add another layer of lasagne.
Add the last third of the meat mixture and cover with a thin layer of roughly grated parmesan cheese. Add the last layer of lasagne, cover with grated gruyère cheese and pour over some more crème fraiche. Grate a small amount of fresh nutmeg over the top and cook in the oven for 20/25 minutes at 190°C.