Duck Lasagna Recipe

Duck Lasagna Preparation

1. 1

   Prepare the Duck

   Season the duck breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the duck breasts skin side down until crispy, about 6-8 minutes. Flip and cook for another 4-5 minutes. Remove from heat, let cool, then shred the meat.

2. 2

   Make the Mushroom Duxelle

   In the same skillet, add butter and shallots. Sauté until translucent. Add the finely chopped mushrooms, season with salt and pepper, and cook until the mixture is dry. Set aside.

3. 3

   Prepare the Sauce Bordelaise

   In a saucepan, combine red wine and beef stock. Reduce over medium heat until thickened. Adjust seasoning with salt and pepper.

4. 4

   Prepare the Orange Gel

   In a small saucepan, combine orange juice and zest. Simmer for 5-7 minutes until slightly thickened. Set aside to cool and thicken.

5. 5

   Layer the Lasagna

   Preheat the oven to 375°F (190°C). In a baking dish, place a layer of lasagna sheets. Top with shredded duck meat, caramelized onions, mushroom duxelle, and a sprinkle of cheese. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

6. 6

   Bake the Lasagna

   Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

7. 7

   Serve

   Let the lasagna rest for 10 minutes before serving. Drizzle with sauce bordelaise and garnish with orange gel.