DUCK LASAGNA

PREPARATION 100MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

Villa Germânia ground duck meat

• 1 chopped onion

• 1 chopped leek stalk

• Garlic cloves

• Dijon mustard

• Soy sauce

• Smoked paprika

• Salt and pepper

• Olive oil

• 1 cinnamon stick

• 1 can of pelati tomatoes

• Lasagne pasta

• Fresh mozzarella

Grated Parmesan


PREPARATION METHOD

In a bowl, season the minced duck meat with the chopped onion, leek, squeezed garlic, Dijon mustard, soy sauce, smoked paprika and black pepper. Mix well.

Heat the olive oil in a pan over high heat and add the cinnamon sticks. The seasoned duck meat should be added to the pan and cooked until well browned. Stir occasionally, but allow the meat to brown on the bottom of the pan.

Add the can of pelati tomatoes and a can of water to the browned meat. Adjust the seasoning as necessary and let the mixture simmer on a low heat for at least 30 minutes to refine the flavors.

Preheat the oven to 200°C. In an individual pan or a larger dish, assemble the lasagna. Start with a layer of meat, followed by the lasagna noodles, alternating layers of meat and fresh mozzarella. Finish with a layer of mozzarella on top. Cover the lasagna with grated Parmesan. Bake in a preheated oven at 200°C for 20-30 minutes, or until the lasagna is well browned and bubbling. Remove from the oven and leave to cool for a few minutes before serving.


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