Simple to make and utterly delicious, this tasty twist on the traditional dish is a must-try...
By: Jamie Oliver
Everyone loves a good lasagne, but I have to say this one really is very special.
The stages of roasting the duck, then pulling all the meat off for the wonderful ragu sauce, are fun, simple and a real labour of love. This dish is going to create memories.
Keep reading to get the recipe for this delicious dish!
Need to know...
Serves: 8–10 people
Calories per serving: 835
You will need...
1 whole duck (roughly 2kg)
4 cloves of garlic
1 bunch of fresh marjoram (30g)
800g fresh or frozen spinach
1 whole nutmeg, for grating
2 sticks of celery
200ml Chianti Classico
4 x 400g tins of plum tomatoes
2 fresh bay leaves
½ x royal pasta dough (see Jamie’s Comfort Food book) or 400g fresh pasta sheets
40g Parmesan cheese
For the white sauce...
100g unsalted butter
100g plain flour
1 litre semi-skimmed milk
75g Cheddar cheese
75g Fontina or Taleggio cheese
For the pangrattato...
200g stale bread
4 sprigs of fresh rosemary
Preheat the oven to 180oC/350oF/gas 4. In a tray, rub the duck all over with oil, sea salt and black pepper, then roast for 2 hours, or until golden and crisp, draining off the fat into a jar. Leave to cool, remove all the skin and fat from the duck and place in a food processor, then strip all the meat off the bone into a bowl.
Peel and finely slice 2 cloves of garlic, then put into a large non-stick pan on a high heat with a little duck fat and the marjoram leaves. Cook until the garlic is lightly golden, then stir in the spinach and a good grating of nutmeg and cook for 15 minutes, or until the spinach has cooked right down and all the excess water has evaporated. Leave to cool while you make your ragu.
Peel the onion and carrots, trim the celery, then roughly chop it all. Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic.
Fry for around 20 minutes, or until the veg are starting to caramelize, stirring regularly. Pour in the Chianti, turn up the heat and cook it away. Add the shredded duck meat and tinned tomatoes, along with 1 tin’s worth of water, the bay leaves and cloves.
Give it a good stir, simmer for around 1 hour, then season to perfection. Meanwhile, make your pasta dough (if using).
Next make your white sauce. Melt the butter in a large pan over a medium heat, then stir in the flour to form a paste. Whisk in the milk, a little at a time, and continue to heat until you have a thick white sauce. Remove from the heat, grate and stir in the cheeses, season to taste and add a grating of nutmeg.
To build your lasagne, start by rolling out your pasta sheets (if making fresh pasta).
Cover the base of a baking dish (25cm x 30cm and 8cm deep) with a good layer of spinach, then cover with a single layer of pasta sheets. Stir a good grating of Parmesan into the ragu, then cover the pasta sheets with a layer of ragu, a thin layer of spinach, a layer of white sauce and another layer of pasta.
Repeat twice more, finishing with a layer of white sauce. Top with a good grating of Parmesan, then bake at 180oC/350oF/gas 4 for 40 minutes, or until golden and bubbling. Leave to rest for around 20 minutes before serving.
Meanwhile, add the bread and rosemary leaves to the food processor with the duck skin and fat and pulse into fine crumbs. Fry in a large non-stick frying pan until golden and crisp, then serve on the side and let everyone sprinkle over their own portion.
Taken from Jamie’s Comfort Food, published by Michael Joseph. Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited 2014, by David Loftus.