Duck Confit Lasagne Recipe

Try Duck Confit Lasagne Recipe, with home made lasagne sheets and a lentil and duck filling. Get the recipe here!

Done in 3 hours

Serves 6

Dish by Tom Jackson

Ingredients

For the ragu:

1 x 1600g tin confit duck (drained weight 850g), or 850g of your preferred meat

1 x 400g tin lentils, drained and rinsed

1 x 400g tin plum tomatoes, rinsed and crushed

(optional)Sprig of thyme, strip of lemon and orange zest, cinnamon stick

75ml olive oil or duck fat, or a mix

2white onions, finely chopped

1carrot, peeled and finely chopped

3celery sticks, finely chopped

2garlic cloves, thinly sliced

2 tbsp tomato puree

2 small glasses red wine

For the béchamel sauce:

75g butter

65g flour

1.2L whole milk, infused with onion

to tastesalt, pepper and nutmeg

For the pasta (or use fresh or dried lasagne sheets):

260g semolina flour

140g plain flour

200g warm water

1 scant tsp salt

For building the lasagne:

Parmesan, for topping

Butter, for greasing

Twisted's Duck Confit Lasagne Recipe is one not to be missed. Put together by our head chef Tom, the twist on this pasta classic involves home made lasagne sheets and a lentil and duck filling. Try it now!

Method

For the pasta, mix together your flours then pop directly on your work surface, fashioning a large well in the middle. Pour the water into the centre and gradually bring in flour from the edge by swirling a fork, creating a whirlpool in the centre. When your mixture looks like hummus, begin to bring in the flour more confidently. Work the dough together and knead for a good 10 minutes, until your dough is super smooth and elastic. If the mix is a little dry, pat your hands with water and carry on kneading. If a little wet, add more flour. Wrap tightly and set aside at room temperature.

Open your tin of confit and place your duck legs on an oven tray with a rack. Place in an oven preheated to 200°C and roast until crisp, about 25 minutes. Cool until you handle the duck legs, then shred for your sauce, discarding some of the skin if you want.

For the ragu, add the fat to a large, high-sided saute pan, then go in with the vegetables and garlic, a good pinch of salt and the cinnamon stick (if using). Cook for at least 30 minutes, until very soft and delicious. Add tomato puree, cook out briefly, then add the wine and reduce until fully evaporated. Add the crushed tomatoes, zests (if using), thyme (is using) and black pepper.

Add the shredded duck and lentils, then top up with water and leave to simmer for 30 minutes, in order for it to come together. Cool slightly ready for building your lasagne.

Make your white sauce. Foam the butter in a pan then add the flour. Cook over medium heat until the mix smells like toasted biscuits. Gradually beat in the milk until all incorporated, then bring to a simmer to thicken. Add cheese, salt, pepper and nutmeg. Set aside, covered.

Roll out the pasta dough (using a machine or your rolling pin!) and blanch your lasagne sheets in plenty of salted, boiling water. Shock in iced water, then lay out to dry on plenty of clean tea towels.

Build your lasagne. Grease a lasagne dish. To the base, add 4 tbsp ragu and 2 tbsp béchamel sauce. Lay on one layer of pasta, without overlapping. Spoon in a remaining third of your ragu, along with another 3 tbsp béchamel sauce. Repeat until you have used up your ragu and pasta. Top the final layer of pasta with the remaining béchamel sauce, and shower with parmesan.

Bake uncovered in an oven preheated to 190°C for about 45 minutes, until the top looks amazing. Rest the lasagne for 15 minutes, then get stuck in.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.