Lasagne with duck




For the dough


  • 600gr Flour
  • 100ml Water
  • 3 Chicken eggs
  • 20ml Olive oil
  • 12gr Yellow food coloring
  • Sea salt




Mix all ingredients together using a mixer until smooth.


For duck ragout


  • 1,1kg Duck
  • 85gr Red onion
  • 50gr Carrot
  • 85gr Celery stalk
  • 10gr Thyme/Rosemary
  • 3 Garlic bulbs
  • 15gr Sage
  • 40 gr Butter
  • 1,5l Duck stock
  • 100gr Flour
  • 100ml Olive oil




Clean the duck, remove the skin and separate the meat from the bones.

Fry the meat, add vegetables, cover with stock and stew until done.


For béchamel sauce




  • 70gr Butter
  • 70gr Flour
  • Ground pepper/pepper in corns
  • Sea salt
  • 450ml Chicken stock
  • 450ml Milk




Melt butter in a deep frying pan. Then add flour and mix thoroughly until smooth. You need to keep an eye on the mass: it should not become brown.

Then pour cold milk and a stock slowly. Simmer until smooth.

Add salt and/or pepper to taste. Simmer for some more minutes so that the contents acquire consistency of medium thickness.


For the lasagne




  • 80ml Béchamel sauce
  • 100gr Duck ragout
  • 25gr Duck legs
  • 10gr Red onion
  • 15gr Carrot
  • 15gr Celery stalk
  • 20gr Parmesan cheese
  • 20gr Mozzarella cheese
  • 50gr Lasagne sheets
  • 30ml Demi-glace




While alternating dough, forcemeat and sauce, assemble in layers, covering each of them with Parmesan. Sprinkle with onion, carrot and celery, add Parmesan and mozzarella on the top. Drizzle with demi-glace.

Bake at 200C for 10 minutes.

2 3


The dish is ready.


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