Duck Lasagna Recipe
Ingredients
| 900 g boneless duck meat | ||
| Spanish onion | 1 Large | |
| Red bell pepper | 1 To taste | |
| Green bell pepper | 1 To taste | |
| Celery stalks | 3 | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 60 Milliliter | |
| Tomatoes | 750 Milliliter, crushed | |
| 3 ml each of salt, basil, marjoram | ||
| 1 ml each of pepper, paprika | ||
| Worcestershire sauce | 5 Milliliter | |
| Noodles | 625 Gram | |
| Mozzarella cheese | 345 Gram, grated | |
Directions
Cut the duck meat into 1/2" (1.5 cm) cubes.
Medium dice the vegetables.
Heat the oil in a Dutch oven.
Add the duck and vegetables and saute until the duck has cooked through.
Add the tomato, seasonings and Worcestershire.
Reduce the heat and simmer for 1 1/2 to 2 hours until sauce is very thick.
Skim any grease from sauce as it floats to the top.
Cook the noodles in a large Dutch oven with plenty of salted water until they are al dente, drain and cool.
Alternate layers of noodles and sauce in a large greased casserole dish.
Cover with cheese.
Bake in a preheated 350°F (180°C) oven for 15 minutes or until cheese is golden brown.
Serve.
Medium dice the vegetables.
Heat the oil in a Dutch oven.
Add the duck and vegetables and saute until the duck has cooked through.
Add the tomato, seasonings and Worcestershire.
Reduce the heat and simmer for 1 1/2 to 2 hours until sauce is very thick.
Skim any grease from sauce as it floats to the top.
Cook the noodles in a large Dutch oven with plenty of salted water until they are al dente, drain and cool.
Alternate layers of noodles and sauce in a large greased casserole dish.
Cover with cheese.
Bake in a preheated 350°F (180°C) oven for 15 minutes or until cheese is golden brown.
Serve.
Chef
