Muscovy Duck Lasagna

The Kitchen
2225 Hurley Way
Sacramento CA 95825
(916) 568-7171

Ingredients

Muscovy Duck Lasagna

  • 2 Duck Leg Quarters (leg and thigh, if using chicken use thighs)
  • 8-1/16th inch thick slices of Swiss gruyere (cut 2 inch x 2 inch)
  • 12-2.5 x 2.5 inch fresh pasta squares
  • 1 quart plus 1 cup chicken or vegetable stock
  • 1-2 truffles(fresh if possible)
  • 6 oz. Mushrooms(cut into bite size pieces)
  • 1 Tbsp. Cognac or Brandy
  • 1 Tbsp. Madeira or Sherry
  • ¼ cup butter
  • 3 New Mexico chilies (stem off and seeded)
  • 1 cup sour cream or crème fraîche
  • salt and pepper to taste


Marinade

  • 1 Tbsp. Chopped shallots
  • 1 Tsp. Chopped garlic
  • Salt and Pepper to taste
  • 1 Tsp. Fresh thyme
  • 1 Tsp. Fresh rosemary
  • 1 Tsp. Fresh sage
  • 1 Tsp. Whole grain mustard
  • 1 Tsp. Soy sauce
  • 1 cup olive oil
  • 1 cup red wine or port(little sweeter edge)


Instructions
Muscovy Duck Lasagna
Marinate duck legs (you could substitute chicken) for 1 hour at room temperature. Grill, sauté or broil until meat is seared dark brown Cover with 1 quart stock and simmer(don't let boil) until meat falls off bone(pull out of stock). Either tear apart or rough chop meat. You can thicken stock with a little cornstarch if you like. Strain.

In another sauté pan sear chilies until just blackened (watch out for lots of smoke), add 1-cup stock and simmer with a lid on until chilies are soft. Cool to room temperature, blend and strain. Mix with sour cream to taste (approx. 1 part chili to 4 parts sour cream). Mix meat with the spicy sour cream only to moisten meat (too much and meat will flatten in oven).

On a greased pan layer pasta, 1oz. meat, cheese and repeat finishing with last piece of pasta. Brush top with butter, olive oil or vegetable oil and tent or cover with foil.

Bake in 250-degree oven approx. 6-7 minutes or until inside of lasagna is warm. (over-cooking will only result in a flatter presentation).

While lasagna is in oven, heat a sauté pan until cooking oil is very hot, add mushrooms and sear until mushrooms are soft, add shallots and garlic, sauté another 15-20 seconds. Add liquors and watch out for flames (alcohol cooking off). Liquor will reduce quickly. Add stock and when comes to a boil turn off. If mushroom-stock is too thick, thin with a little water (at this point you can add any amount of butter you like because butter is a good thing).

Marinade
Blend all ingredients together