Home

Advertisement

Previous Entry | Next Entry

duck and mushroom lasagne

  • Jul. 24th, 2009 at 11:14 AM
arms

So I'm thinking about making an experimental lasagne this Sunday. I'd like to make a lasagne with duck meat (probably smoked breast, chopped fine), caramelized onions and a layer of mushroom Duxelles (probably porcini). But I can't decide about the cheese. I'll probably stay with Ricotta for the white layer, but for other cheese.....GM suggested conte cheese, so I might go with that, or an aged, smoked mozzarella.
I guess I don't really have to decide until I get to the Milk Pail this afternoon. Anybody have a good idea on what sort of cheese would go here? It's an otherwise ordinary tomato-based lasagne as described in previous posts.

Tags:

Comments

( 9 comments — Leave a comment )
[info]j_i_m_r wrote:
Jul. 24th, 2009 07:24 pm (UTC)
Duck confit might work well too. A tomato based lasagne with those ingredients would be very tasty. If you were taking the tomatoes out of the mix, or reducing them to an accent, I'd mix the ricotta 50/50 with gorgonzola and top with a light dusting of a hard and salty cheese with a hint of nuttiness like asiago or manchengo.
| Reply | Thread
[info]hyster1a wrote:
Jul. 24th, 2009 08:14 pm (UTC)
That sounds very much like the Perigord style tart I had at the Left Bank the other day. Pate brise flattened with a rolled edge galette style with diced confit de canard, glazed onions & wild 'shrooms. There may have been Armagnac or Pernod in the onions & shrooms' pedigree.
| Reply | Thread
[info]d_salie wrote:
Jul. 24th, 2009 08:37 pm (UTC)
Damn woman, now I'm HUNGRY!
| Reply | Thread
[info]gormflaith wrote:
Jul. 24th, 2009 09:44 pm (UTC)
Feta goes with everything ;-)
| Reply | Thread
[info]cnewsonsmith wrote:
Jul. 25th, 2009 04:02 am (UTC)
Just let me know when you put it on the windowsill to cool. I'll be very quiet when I help myself.

;-)
| Reply | Thread
[info]ppfuf wrote:
Jul. 27th, 2009 02:48 am (UTC)
Sauce from 1 jar, 1 can paste, minimum herbs, 1 spoon of garlic, wine and splash of vinegar. 1/2 cup of sauce on bottom of 11x13 pan. Boiled Delverde noodles. 1 lb Organic Calabro Ricotta cheese. Sprinkle of garlic chips (about 6 cloves). Few tablespoons of sauce to smooth. Noodles. Grated French Comte cheese. Cubed duck (4 duck legs was slightly too much), more sauce, more French Comte cheese. Noodles. Porcini and Chanterelle mushrooms (reconstituted and lightly fried in olive oil), caramelized onions. Sauce. Cheese. About 1 cup chopped Niçoise olives to top. Bake 350.
| Reply | Thread
[info]ppfuf wrote:
Jul. 27th, 2009 05:07 am (UTC)
Baked about 40 minutes, I think. It's a good one, but the duck smells kind of ham-like, which was a little weird at first. The caramelized onions are a big win. The new brand of ricotta is good, but I'm uncertain if it's good enough for the price. The have-to-be-boiled noodles are better, but still a pain the behind to do .
| Reply | Parent | Thread
[info]gormflaith wrote:
Jul. 27th, 2009 07:16 pm (UTC)
Are there leftovers? ;-)
| Reply | Parent | Thread
[info]gormflaith wrote:
Jul. 28th, 2009 11:59 pm (UTC)
Yay yummy leftovers!
| Reply | Parent | Thread
( 9 comments — Leave a comment )