Recipe Tour

Recipes

Ingredients
1 full load of pasta dough made into lasagne Bolognese-Style Meat Sauce (see recipe page 45)
3 tablespoons olive oil
1 duck (about 5 pounds), cut into pieces, excess fat removed White Sauce (see recipe page 140)
2 cups freshly grated Parmesan cheese
1/4 cup (1/2 stick) unsalted butter

Prepare the meat sauce and simmer for 1 hour
Meanwhile, heat the oil in a saute pan or skillet over medium-high heat
Add the duck and brown all over
Wrap the duck in cheesecloth and immerse in the meat sauce
Continue to simmer, turning the duck several times, until the duck is very tender, about 2 hours
Transfer the duck to a plate to cool, then remove the cheesecloth
Discard skin and bones
Shred duck meat and return it to the simmering meat sauce
Meanwhile, prepare the White Sauce as described and set aside
Make lasagne and cook a few at a time until al dente and drain
Rinse each noodle under cold running water, then squeeze them with your hands and lay them on a paper towel
Pat dry with another towel
Preheat oven to 450?F
Grease the bottom and sides of a 12 x 9-inch baking pan, preferably with straight sides and square corners
To assemble, spread a thin layer of the meat sauce on the bottom of the pan
Add a single layer of lasagna noodles to completely cover the bottom of the pan
Spread a thin layer of the meat sauce over the noodles, cover with a thin layer of the White Sauce, then lightly sprinkle with the cheese
Continue layering in this way until all the ingredients have been used, ending with a layer of White Sauce and a topping of cheese
Dot with the butter and bake until the top forms a lightly golden crust, about 15 minutes
Remove from the oven and let stand about 10 minutes before serving