When it comes to cooking, easy recipes that impress, this crispy duck lasagna with homemade royal pasta is an absolute game-changer. Combining rich, tender duck with layers of fresh pasta, vibrant spinach, and a cheesy white sauce, this dish elevates traditional lasagna to regal heights. Perfect for a family dinner or special occasion, it’s a recipe that rewards patience and love with unforgettable flavors.
Preparing the Perfect Roast Duck
This recipe starts with a beautiful whole duck, seasoned simply with rosemary, olive oil, salt, and pepper. The duck is massaged all over to ensure every bit is flavorful before being roasted at 180°C (350°F) for two hours. This slow roast yields incredibly tender legs that fall off the bone, perfectly cooked breast meat, and irresistibly crispy skin.
The magic of this roast is not just in the meat but also in the rendered duck fat. Instead of discarding it, save it in a heatproof jar with fresh herbs like rosemary and sage. Once chilled, this fat solidifies and can be used for roasting potatoes, shepherd’s pie, or adding richness to other dishes. It’s a simple way to add depth and flavor to everyday cooking.
Making Royal Pasta: The Ultimate Homemade Pasta Dough
While the duck roasts, attention turns to crafting the royal pasta — the pasta for kings. This luxurious dough is surprisingly straightforward to make and far surpasses store-bought pasta in taste and texture. The base is 400 grams of Tipo 00 flour, known for its fine texture, combined with 75 grams of semolina for added bite and color.
The richness comes from the yolks of a dozen eggs, which lend silkiness and depth to the dough. Mixing the yolks gradually into the flour and semolina creates a vibrant yellow dough that's elastic and smooth. A little water helps bring it all together. After kneading well, the dough rests wrapped in cling film in the fridge for two hours. This resting period is essential for developing the perfect texture.
Crispy Duck Skin Breadcrumb Topping: Pangrittata
One of the standout features of this lasagna is the crunchy breadcrumb topping made from the duck’s crispy skin, a technique known as pangrittata. Every bit of the crispy skin is carefully removed and combined with stale bread crumbs and fresh rosemary, then blitzed together. This mixture is fried until golden, creating a savory crumble that adds incredible texture and flavor to the finished lasagna.
Building the Rich Duck Ragu
The duck meat, pulled from the bones after roasting, forms the base of a rich ragu. Start by frying finely chopped onion, garlic, carrots, and celery in two tablespoons of the reserved duck fat. To deepen the flavor, fresh bay leaves and a few cloves are added — the cloves bring a subtle warmth that pairs beautifully with the duck.
After the vegetables have softened for about 20 minutes, 200ml of Chianti Classico wine is poured in and cooked down until it’s ruby red and nearly evaporated. The pulled duck meat joins the pan, followed by four tins of quality whole plum tomatoes and some water used to deglaze the roasting tray, adding every bit of flavor from the roast into the sauce. This ragu simmers gently for an hour, developing rich, layered flavors.
Braising Spinach with Marjoram and Nutmeg
To add a vibrant green layer to the lasagna, fresh spinach is braised in duck fat with garlic and sweet marjoram. Marjoram is a less common herb that pairs wonderfully with spinach, lending it an aromatic sweetness. The final touch is a sprinkle of freshly grated nutmeg, which transforms the spinach into a deeply flavorful and slightly nutty component. After the moisture cooks off, the spinach is seasoned with salt and pepper and set aside for layering.
Making the Ultimate Cheese-Seasoned White Sauce
The white sauce is a classic roux-based bechamel made by melting 100 grams of butter and stirring in an equal amount of plain flour. Gradually whisking in a liter of milk creates a silky, thick sauce. The magic happens when cheese is added — a blend of parmesan, cheddar, and fontina cheese creates a creamy sauce with funk, power, and melt-in-your-mouth texture. The cheese is grated and stirred in off the heat, ensuring a rich and delicious flavor that ties the lasagna layers together.
Assembling and Baking the Layers of Deliciousness
With all the components ready — the royal pasta, duck ragu, braised spinach, and cheesy white sauce — it’s time to assemble the lasagna. Instead of big chunky layers, the focus is on delicate, thin layers with plenty of pasta in between. The process goes:
- Spinach layer
- Fresh royal pasta sheets
- Duck ragu
- White cheese sauce
Repeat until the dish is filled, finishing with a generous layer of white sauce on top. The pangrittata topping is sprinkled over the lasagna like a savory crumble, adding a final crispy, golden touch.
The lasagna bakes in the oven at 183°C (350°F) for 30 to 40 minutes until bubbling and golden around the edges. Letting it rest for 15 minutes after baking helps the layers set, making it easier to serve perfect portions.
A Feast of Rich Flavors and Textures
When served, the crispy duck lasagna is a celebration of textures and tastes — tender duck meat melded with sweet tomato ragu, silky spinach, creamy cheesy sauce, and layers of fresh pasta. The crunchy breadcrumb topping adds an addictive contrast that brings the whole dish alive.
This recipe is a testament to the joy found in cooking, easy recipes that may take a little time but reward with spectacular results. It’s a dish that will elevate any meal and leave everyone asking for seconds. Once you try this crispy duck lasagna with homemade royal pasta, lasagna will never be the same again.
This article was created from the video How To Make A Duck Lasagne With Home Made Pasta | Jamie Oliver Recipe with the help of AI.
How to Make Crispy Duck Lasagna with Homemade Royal Pasta: A Delightful Twist on a Classic. There are any How to Make Crispy Duck Lasagna with Homemade Royal Pasta: A Delightful Twist on a Classic in here.
