0
Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce
Back to recipes
Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce
A classic Italian dish that he reinvented for the contemporary “Quebecers” who he knows so well; Duck confit and Shiitake mushroom lasagna enhanced with a creamy-white wine fresh sage sauce, totally divine!
Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce
| Prep time: 30 minutes |
|---|
| Cooking time: 55 minutes |
| Servings or yield: For 8 people |
| Difficulty level: Complexe |
| 6 cooled duck confit legs (recipe on our site) |
|---|
| 8 fresh lasagna sheets |
| ½ litre cold chicken broth |
| 250 g fresh shiitake mushrooms |
| 300g-provolone cheese |
| 2 garlic gloves, minced |
| Olive oil |
| Salt + pepper to taste |
| For the sauce |
| 1 cup white wine |
| 1 cup 35% cream |
| 5 shallots |
| 2 tablespoons butter |
| 4 fresh sage leaves and + for decoration |
| Salt + pepper to taste |
Preparation
Bring a large pot of salted water to boil.
Remove shiitake stems, slice and transfer in a big pan. Mince garlic and add to shiitake with 4-tablespoons olive oil, salt and pepper to taste. Cook oven medium heat 6 to 8 minutes, stirring from time to time, remove from heat and set aside.
Debone duck legs, place meat in a bowl and set aside.
When water is boiling, cook lasagna sheets (about 4 minutes) or until al dente. When cooked, transfer lasagna sheets in a bowl with cold water to stop cooking. Preheat oven at 400˚F.
Pour a ladle full of broth and olive oil drizzle in the bottom of lasagna pan and place first lasagna sheet. Add provolone cheese, a small quantity of duck meat and shiitake mushrooms, a ladle full of broth and olive oil drizzle, salt + pepper to taste. Repeat these steps on 7 layers.
With a sharp knife, cut excess of pasta on the sides of pan. Add the last lasagna sheet on top with a ladle full of broth. Cover with aluminum paper, cook in oven for 40 minutes.
Meanwhile, mince shallots and sage leaves. In a small pan, meld butter oven medium heat 30 seconds to a minute. Add shallots and sage and cook over Hi heat 30 seconds. Add a cup of white wine and bring to boil. Add a cup of cream and let reduce over Hi heat 10 minutes. You should have about 1-1/3 cup and of sauce left. Add salt and pepper to taste.
When lasagne is cooked, remove from oven and slice in 8 portions.
Serve with 2 tablespoons of sauce and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Bring a large pot of salted water to boil. Remove shiitake stems and slice.
2 - Transfer in a big pan. Mince garlic and add to shiitake. Add 4-tablespoons olive oil, salt and pepper to taste.
3 - Cook oven medium heat 6 to 8 minutes, stirring from time to time. Set aside.
4 - Debone duck legs, place meat in a bowl and set aside. Preheat oven at 400˚F.
5 - When water is boiling, cook lasagna sheets until al dente. Transfer lasagna sheets in a bowl with cold water to stop cooking. Pour a ladle full of broth and olive oil drizzle in the bottom of lasagna pan and place first lasagna sheet.
6 - Add provolone cheese, a small quantity of duck meat and shiitake mushrooms, a ladle full of broth and olive oil drizzle, salt + pepper to taste.
7 - Repeat these steps on 7 layers. With a sharp knife, cut excess of pasta on the sides of pan.
8 - Add the last lasagna sheet on top with a ladle full of broth.
9 - Cover with aluminum paper, cook in oven for 40 minutes.
10 - Meanwhile, mince shallots and sage leaves.
11 - In a small pan, meld butter oven medium heat 30 seconds to a minute. Add shallots and sage and cook over Hi heat 30 seconds.
12 - Add a cup of white wine and bring to boil.
13 - Add a cup of cream and let reduce over Hi heat 10 minutes. You should have about 1-1/3 cup and of sauce left. Add salt and pepper to taste.
14 - When lasagne is cook, remove from oven and slice in 8 portions.
15 - Serve with 2 tablespoons of sauce and enjoy!
