Crispy Duck Lasagne | Jamie Oliver

I’m gonna give you today not a port

I’m gonna give you today not a port lasagna or a beef lasagna no no no no

lasagna or a beef lasagna no no no no

lasagna or a beef lasagna no no no no it’s crispy Doug lasagna

it’s crispy Doug lasagna

it’s crispy Doug lasagna this recipe is brilliant because it’s

this recipe is brilliant because it’s

this recipe is brilliant because it’s kind of like an assembly of beautiful

kind of like an assembly of beautiful

kind of like an assembly of beautiful parts white sauce braised spinach the

parts white sauce braised spinach the

parts white sauce braised spinach the roasted duck poured into a lovely ragout

roasted duck poured into a lovely ragout

roasted duck poured into a lovely ragout with Chianti Classico come on first up

with Chianti Classico come on first up

with Chianti Classico come on first up very very simple I’ve got some rosemary

very very simple I’ve got some rosemary

very very simple I’ve got some rosemary here I’ve got a lovely duck a little

here I’ve got a lovely duck a little

here I’ve got a lovely duck a little olive oil a nice pinch of salt and

olive oil a nice pinch of salt and

olive oil a nice pinch of salt and pepper and we’ll have a little massage

pepper and we’ll have a little massage

pepper and we’ll have a little massage job this is gonna go into an oven at 180

job this is gonna go into an oven at 180

job this is gonna go into an oven at 180 degrees Celsius that’s 350 Fahrenheit

degrees Celsius that’s 350 Fahrenheit

degrees Celsius that’s 350 Fahrenheit for two hours I’m gonna do this thing

for two hours I’m gonna do this thing

for two hours I’m gonna do this thing called penguin tartar it’s like crispy

called penguin tartar it’s like crispy

called penguin tartar it’s like crispy bits this is just some old stale bread

bits this is just some old stale bread

bits this is just some old stale bread 200 grams put some rosemary and what I

200 grams put some rosemary and what I

200 grams put some rosemary and what I want to do is just strip the skin in to

want to do is just strip the skin in to

want to do is just strip the skin in to that breadcrumbs to finish the penguin

that breadcrumbs to finish the penguin

that breadcrumbs to finish the penguin tartar just blitz the bread herbs and

tartar just blitz the bread herbs and

tartar just blitz the bread herbs and duck skin season and fry until golden

duck skin season and fry until golden

duck skin season and fry until golden then put to one side until the lasagnas

then put to one side until the lasagnas

then put to one side until the lasagnas cooked let’s get this ragout going start

cooked let’s get this ragout going start

cooked let’s get this ragout going start with 2 tablespoons of duck fat then add

with 2 tablespoons of duck fat then add

with 2 tablespoons of duck fat then add 1 onion 2 cloves of garlic 2 carrots and

1 onion 2 cloves of garlic 2 carrots and

1 onion 2 cloves of garlic 2 carrots and 2 sticks of celery all finely chopped

2 sticks of celery all finely chopped

2 sticks of celery all finely chopped first up we’re just gonna put some fresh

first up we’re just gonna put some fresh

first up we’re just gonna put some fresh bay leaf in there 2 or 3 leaves they’ll

bay leaf in there 2 or 3 leaves they’ll

bay leaf in there 2 or 3 leaves they’ll come out later just 2 or 3 little cloves

come out later just 2 or 3 little cloves

come out later just 2 or 3 little cloves turn up the heat and I’ll now add about

turn up the heat and I’ll now add about

turn up the heat and I’ll now add about 200 mils of Chianti Classico there we go

200 mils of Chianti Classico there we go

200 mils of Chianti Classico there we go in with the duck then we’re gonna get

in with the duck then we’re gonna get

in with the duck then we’re gonna get some lovely tin tamar’s in there I’m

some lovely tin tamar’s in there I’m

some lovely tin tamar’s in there I’m gonna put a pan on here it’s got some

gonna put a pan on here it’s got some

gonna put a pan on here it’s got some duck fat in there and we’re gonna do the

duck fat in there and we’re gonna do the

duck fat in there and we’re gonna do the spinach I’m gonna put in a couple of

spinach I’m gonna put in a couple of

spinach I’m gonna put in a couple of ingredients garlic golden marjoram sweet

ingredients garlic golden marjoram sweet

ingredients garlic golden marjoram sweet marjoram this spinach here is gonna be

marjoram this spinach here is gonna be

marjoram this spinach here is gonna be like part of the layers of the lasagna

like part of the layers of the lasagna

like part of the layers of the lasagna there’s one other thing you can do and

there’s one other thing you can do and

there’s one other thing you can do and that’s nutmeg so that can go to the site

that’s nutmeg so that can go to the site

that’s nutmeg so that can go to the site it’s just one job left to do the white

it’s just one job left to do the white

it’s just one job left to do the white sauce simply melt 100 grams of butter

sauce simply melt 100 grams of butter

sauce simply melt 100 grams of butter and stir in a hundred grams of plain

and stir in a hundred grams of plain

and stir in a hundred grams of plain flour to make a roux then whisk in a

flour to make a roux then whisk in a

flour to make a roux then whisk in a liter of milk a little at a time until

liter of milk a little at a time until

liter of milk a little at a time until we have a thick white sauce so just

we have a thick white sauce so just

we have a thick white sauce so just season that white sauce with Parmesan

season that white sauce with Parmesan

season that white sauce with Parmesan cheddar a little fontina great 150 gram

cheddar a little fontina great 150 gram

cheddar a little fontina great 150 gram mixture of the cheese’s and take your

mixture of the cheese’s and take your

mixture of the cheese’s and take your white sauce off the heat

white sauce off the heat

white sauce off the heat so the loved care and dedication that

so the loved care and dedication that

so the loved care and dedication that we’ve done so far has all come to this

we’ve done so far has all come to this

we’ve done so far has all come to this moment where we put it all together

moment where we put it all together

moment where we put it all together spinach goes out then we go fresh pasta

spinach goes out then we go fresh pasta

spinach goes out then we go fresh pasta then we’re going to go ragu then we’re

then we’re going to go ragu then we’re

then we’re going to go ragu then we’re going to go white sauce just carry on

going to go white sauce just carry on

going to go white sauce just carry on repeating that process and then one last

repeating that process and then one last

repeating that process and then one last layer cheese white sauce parmesan 30 to

layer cheese white sauce parmesan 30 to

layer cheese white sauce parmesan 30 to 40 minutes in the oven at 180 degrees

40 minutes in the oven at 180 degrees

40 minutes in the oven at 180 degrees Celsius 350 Fahrenheit beautiful crispy

Celsius 350 Fahrenheit beautiful crispy

Celsius 350 Fahrenheit beautiful crispy duck lasagna we got those crispy bits

duck lasagna we got those crispy bits

duck lasagna we got those crispy bits right here just springtime on the top

let’s have a little taste mmm so good

let’s have a little taste mmm so good the sanyas will never ever be the same

the sanyas will never ever be the same

the sanyas will never ever be the same again for selective recipes please go to

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