I’m gonna give you today not a port
lasagna or a beef lasagna no no no no
it’s crispy Doug lasagna
this recipe is brilliant because it’s
kind of like an assembly of beautiful
parts white sauce braised spinach the
roasted duck poured into a lovely ragout
with Chianti Classico come on first up
very very simple I’ve got some rosemary
here I’ve got a lovely duck a little
olive oil a nice pinch of salt and
pepper and we’ll have a little massage
job this is gonna go into an oven at 180
degrees Celsius that’s 350 Fahrenheit
for two hours I’m gonna do this thing
called penguin tartar it’s like crispy
bits this is just some old stale bread
200 grams put some rosemary and what I
want to do is just strip the skin in to
that breadcrumbs to finish the penguin
tartar just blitz the bread herbs and
duck skin season and fry until golden
then put to one side until the lasagnas
cooked let’s get this ragout going start
with 2 tablespoons of duck fat then add
1 onion 2 cloves of garlic 2 carrots and
2 sticks of celery all finely chopped
first up we’re just gonna put some fresh
bay leaf in there 2 or 3 leaves they’ll
come out later just 2 or 3 little cloves
turn up the heat and I’ll now add about
200 mils of Chianti Classico there we go
in with the duck then we’re gonna get
some lovely tin tamar’s in there I’m
gonna put a pan on here it’s got some
duck fat in there and we’re gonna do the
spinach I’m gonna put in a couple of
ingredients garlic golden marjoram sweet
marjoram this spinach here is gonna be
like part of the layers of the lasagna
there’s one other thing you can do and
that’s nutmeg so that can go to the site
it’s just one job left to do the white
sauce simply melt 100 grams of butter
and stir in a hundred grams of plain
flour to make a roux then whisk in a
liter of milk a little at a time until
we have a thick white sauce so just
season that white sauce with Parmesan
cheddar a little fontina great 150 gram
mixture of the cheese’s and take your
white sauce off the heat
so the loved care and dedication that
we’ve done so far has all come to this
moment where we put it all together
spinach goes out then we go fresh pasta
then we’re going to go ragu then we’re
going to go white sauce just carry on
repeating that process and then one last
layer cheese white sauce parmesan 30 to
40 minutes in the oven at 180 degrees
Celsius 350 Fahrenheit beautiful crispy
duck lasagna we got those crispy bits
right here just springtime on the top
let’s have a little taste mmm so good
the sanyas will never ever be the same
again for selective recipes please go to
jamieoliver.com forward slash comfort
food
[Music]
lasagna or a beef lasagna no no no no
it’s crispy Doug lasagna
this recipe is brilliant because it’s
kind of like an assembly of beautiful
parts white sauce braised spinach the
roasted duck poured into a lovely ragout
with Chianti Classico come on first up
very very simple I’ve got some rosemary
here I’ve got a lovely duck a little
olive oil a nice pinch of salt and
pepper and we’ll have a little massage
job this is gonna go into an oven at 180
degrees Celsius that’s 350 Fahrenheit
for two hours I’m gonna do this thing
called penguin tartar it’s like crispy
bits this is just some old stale bread
200 grams put some rosemary and what I
want to do is just strip the skin in to
that breadcrumbs to finish the penguin
tartar just blitz the bread herbs and
duck skin season and fry until golden
then put to one side until the lasagnas
cooked let’s get this ragout going start
with 2 tablespoons of duck fat then add
1 onion 2 cloves of garlic 2 carrots and
2 sticks of celery all finely chopped
first up we’re just gonna put some fresh
bay leaf in there 2 or 3 leaves they’ll
come out later just 2 or 3 little cloves
turn up the heat and I’ll now add about
200 mils of Chianti Classico there we go
in with the duck then we’re gonna get
some lovely tin tamar’s in there I’m
gonna put a pan on here it’s got some
duck fat in there and we’re gonna do the
spinach I’m gonna put in a couple of
ingredients garlic golden marjoram sweet
marjoram this spinach here is gonna be
like part of the layers of the lasagna
there’s one other thing you can do and
that’s nutmeg so that can go to the site
it’s just one job left to do the white
sauce simply melt 100 grams of butter
and stir in a hundred grams of plain
flour to make a roux then whisk in a
liter of milk a little at a time until
we have a thick white sauce so just
season that white sauce with Parmesan
cheddar a little fontina great 150 gram
mixture of the cheese’s and take your
white sauce off the heat
so the loved care and dedication that
we’ve done so far has all come to this
moment where we put it all together
spinach goes out then we go fresh pasta
then we’re going to go ragu then we’re
going to go white sauce just carry on
repeating that process and then one last
layer cheese white sauce parmesan 30 to
40 minutes in the oven at 180 degrees
Celsius 350 Fahrenheit beautiful crispy
duck lasagna we got those crispy bits
right here just springtime on the top
let’s have a little taste mmm so good
the sanyas will never ever be the same
again for selective recipes please go to
jamieoliver.com forward slash comfort
food
[Music]
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