Duck Lasagna
Duck Lasagna
3-4 Lb duck, quartered
1 onion, unpeeled and quartered
2 carrots, peeled and cut into pieces
1 celery stalk, cut into pieces
2 garlic cloves, unpeeled and smashed
1 Tbsp black peppercorns
2 bay leaves
6-8 sprigs of fresh thyme
1/2 cup porcini mushrooms
1/2 cup dried sherry
1/2 cup butter, diced
1 bunch fresh basil, stripped from stems
24 precooked lasagne sheets
1 cup parmesan cheese, shredded
Preheat oven to 350. Place duck with the vegetables, garlic peppercorns, bay leaves and thyme into a large stock pot and cover with cold water. Bring to a boil, skimming off any fat, then reduce the heat and simmer for 1 hour. Tranfer the duck to a large bowl and cool slightly.
When cool enough to handle, remove the meat from the duck and dice. Return all of the bones and trimmings to the simmering stock and continue to simmer for one hour. Strain the stock into a large bowl and leave until cool. Remove and discard the fat that has risen to the top of the stock.
Put the porcini in a strainer and rinse under cold running water. Leave for 1 minute to dry off, then turn out onto a chopping board and chop finely. Place in a bowl, the pour the sherry over the porcini and leave for about 1 hour, until the porcini are plump and all of the sherry is absorbed.
Heat 1/2 stick of butter in a skillet. Shred the basil leaves and add to the hot butter, stirring until wilted. Add the soaked porcini and any liquid, mix well and set aside.
Grease a 9x12 inch baking dish and pour a little stock into the base. Cover with 6-8 lasagne sheets, making sure that the sheets slightly overlap. Continue to layer the pasta with a little stock, the duck, the musroom-basil mixture and parmesan. Add a little butter to every other layer.
Cover with foil and cook in the preheated oven for 40-45 minutes, or until cooked. Let stand for 10 minutes before serving.
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