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Duck Lasagna

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Ingredients
  Boneless duck meat 900 Gram
  Spanish onion 1 Large
  Red bell pepper 1
  Green bell pepper 1
  Celery stalks 3
  Minced garlic cloves 1
  Olive oil 60 Milliliter
  Crushed tomatoes 750 Milliliter
  Basil 3 Milliliter
  Marjoram 3 Milliliter
  Salt 3 Milliliter
  Pepper 1 Milliliter
  Paprika 1 Milliliter
  Worcestershire sauce 5 Milliliter
  Mafalda noodles 625 Gram (A 1 Inch Wide Pasta)
  Grated mozzarella cheese 345 Gram
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Duckling
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4

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