Rated 4.92 out of 5 based on 13 votes
- 1 x duck egg pasta (recipe below)
- 1 x bolognaise sauce (recipe below)
- 1 x béchamel sauce (recipe below)
- 150 g grated italian parmesan
- 1 cup grated mozzarella/cheddar (combined)
- 1 Tbls butter for greasing
I made this lasagne for a casual weekend lunch for friends, served with some crusty bread and a nice crisp salad. It is a bit of work to make fresh pasta but well worth the extra effort and duck eggs make such delicious, silky pasta.
If you have the budget, and a little extra time, this lasagne is also fabulous with a duck ragu instead of the bolognaise if you want to step this up a notch.
TO ASSEMBLE LASAGNE
• Preheat oven to 180c and bring a large pot of salted water to the boil. Prepare a large bowl of ice water and have a colander ready for the pasta. Grease lasagne dish with butter and have all sauces/cheeses ready for assembly.
• When water is at a rolling boil drop lasagne sheets in, 2 at a time and cook for 2 minutes only. Gently remove with a large slotted spoon and drop into the ice water to stop the cooking process. Drain over the edge of the colander. Continue cooking remaining pasta 2 sheets at a time while assembling lasagne.
• Place about 1 cup of bolognaise in lasagne dish and spread over base. Layer the pasta, slightly overlapping, in an even layer. Spread ¼ of remaining bolognaise, drizzle ¼ of béchamel, and a good sprinkle of parmesan. Repeat with another 3 layers in the same fashion, finishing with the béchamel. Sprinkle over the combined cheeses and a final sprinkle of parmesan.
• Bake, uncovered, for 30 – 40 minutes or until golden. Rest for 15 minutes before slicing. Enjoy!
400g ‘00’ flour
4 duck eggs
1 tsp salt
1 tbsp EVO oil
Extra flour for kneading
• Combine flour and salt in the bowl of a food processor. Add eggs and oil and pulse until just combined. Turn out onto a floured bench and knead until dough comes together. Wrap tightly and rest for 30 minutes.
• Divide dough into 4 equal portions and work, 1 piece at a time, through the widest setting on pasta machine. Fold in half and keep feeding through several times to work the gluten, dusting with flour as needed. When dough feels nice and elastic begin to run through each setting until the second thinnest setting (usually #7 but depends on machine). The sheets should be nicely laminated by now and can be trimmed to suit the size of your lasagne dish. Lightly flour and lay the sheets, in a single layer, between clean tea towels until ready to cook.
500g veal mince
2tbsp olive oil
4 cloves garlic
1 small onion – finely diced
1 stick celery – finely diced
1 small carrot – finely diced
3 tbsp tomato paste
1 cup red wine
3 cans diced Italian tomatoes
2 bay leaves
1 tsp dry oregano
1 tsp sugar
1 tsp ground cinnamon
Salt and pepper to taste
Small handful fresh oregano – shredded
Small handful fresh basil – torn
• Warm olive oil in a large, heavy based pot. Add garlic, onion, celery and carrot and sauté over a low heat until onion is transparent. Add mince and cook, breaking up chunks, until lightly browned. Season lightly.
• Add the tomato paste and cook for a few minutes while stirring to prevent burning. Add the red wine and deglaze, making sure to lift off any browned bits from the bottom of the pot. Add the bay leaves and dry oregano.
• Next add the tomatoes, sugar and cinnamon. Bring to the simmer and adjust seasoning to taste. Cover and leave to simmer for 1 hr, stirring occasionally. After 1 hr, switch off heat and stir in fresh oregano and basil. Taste to check seasoning once more and set aside to cool slightly before assembling lasagne. (can also be made the day before).
3 tbsp plain flour
1 small onion – peeled and halved
2 bay leaves
5 black peppercorns
¼ tsp freshly grated nutmeg
Salt and white pepper to taste
• In a 1lt saucepan warm milk, onion, bay leaves and peppercorns. Bring to simmer and immediately remove from heat. Do not boil. Cover and allow to infuse for 10 – 15 minutes. Pour milk through a sieve into a heat proof jug and keep warm. Discard onion, peppercorns and bay.
• In a separate saucepan melt butter over low heat and add flour. Mix well with a wooden spoon and cook for 2 – 3 minutes. Add 1/3 of the warm milk and beat well with the spoon until completely smooth. Add remaining warm milk and swap spoon for a whisk to make sure the sauce has no lumps. Bring back to a simmer and continue to stir with a wooden spoon for 5 minutes. Add nutmeg, salt and white pepper to taste. Set aside until required.
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oh I love duck egg pasta! one of my favourites to make. always great to use fresh herbs. lovely recipe thanks for sharing. Duck ragout? *drools* what about duck and rabbit mince … lotta work to mince a bun but still worth it.
Thank you Helen. I must agree… duck eggs make such lovely pasta. I have a few backyard chooks and a large vegetable garden so there’s always a little ‘something’ fresh in anything I make. If I get a chance I’ll put my duck ragu recipe up over the weekend. It’s a bit decadent but quite delicious for a special occasion. I didn’t include it here as it does take several hours to cook and might make this dish a little pricey for the average budget. Of course, duck mince (with a little bunny) would also work fabulously. Nice suggestion!
I am a do it all from scratch kinda girl so a coupla hours is not an issue. I like to think outside the box and I seem to get into trouble for that lol. In the process of getting our own chooks and a coupla ducks and looking at aquaponics too … I love self sufficiency
My favourite duck egg pasta was a ravioli stuffed with home made ricotta, lemon rind, sage and a duck egg white and served with a brown butter and sage sauce … totally decadent and delicious. As soon as I manage to get our yard secure I am getting my fowl … we have an absolutely delightful neighbourhood of canines, but I doubt the fowl will appreciate the attention
your pasta looks beautiful! I might not get time to put the duck ragu recipe up today but have some free time tomorrow (Sunday) to add it. It requires 4 duck marylands if you need to add them to your shopping list . I always have trouble finding the maryland cut locally so end up either going on a long drive or having to buy 2 whole ducks and break them down myself. Makes this sauce quite pricey this way but I also end up with 4 lovely breast cuts to use in another recipe and a nice pot of delicious duck stock. Hopefully you have a more convenient supplier of ducky bits to choose from.
What a lovely recipe, Poppy Bear!
Thank you, Yogi Bear! x
Delicious! Thanks for sharing
You’re most welcome!
OK – I am going over to tell Ethel, June, Ruby and Blanche that we are moving some ducks into their pen! Where do you get your duck eggs?
ha ha Wayne… I have considered moving in a couple of ducks myself. Luckily we have a neighbourhood friend that keeps ducks and is kind enough to throw a few my way every so often. I have seen them at the Asian market also
Mum and James cooked duck egg pasta. Yum