Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce

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Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce

A classic Italian dish that he reinvented for the contemporary “Quebecers” who he knows so well; Duck confit and Shiitake mushroom lasagna enhanced with a creamy-white wine fresh sage sauce, totally divine!

Duck confit and shiitake mushroom lasagna with a creamy white wine fresh sage sauce

By John Pasta Print
Details
Prep time: 30 minutes
Cooking time: 55 minutes
Servings or yield: For 8 people
Difficulty level: Complexe
Ingredients
6 cooled duck confit legs (recipe on our site)
8 fresh lasagna sheets
½ litre cold chicken broth
250 g fresh shiitake mushrooms
300g-provolone cheese
2 garlic gloves, minced
Olive oil
Salt + pepper to taste
For the sauce
1 cup white wine
1 cup 35% cream
5 shallots
2 tablespoons butter
4 fresh sage leaves and + for decoration
Salt + pepper to taste

Preparation

Bring a large pot of salted water to boil.

Remove shiitake stems, slice and transfer in a big pan. Mince garlic and add to shiitake with 4-tablespoons olive oil, salt and pepper to taste. Cook oven medium heat 6 to 8 minutes, stirring from time to time, remove from heat and set aside.

Debone duck legs, place meat in a bowl and set aside.

When water is boiling, cook lasagna sheets (about 4 minutes) or until al dente. When cooked, transfer lasagna sheets in a bowl with cold water to stop cooking. Preheat oven at 400˚F.

Pour a ladle full of broth and olive oil drizzle in the bottom of lasagna pan and place first lasagna sheet. Add provolone cheese, a small quantity of duck meat and shiitake mushrooms, a ladle full of broth and olive oil drizzle, salt + pepper to taste. Repeat these steps on 7 layers.

With a sharp knife, cut excess of pasta on the sides of pan. Add the last lasagna sheet on top with a ladle full of broth. Cover with aluminum paper, cook in oven for 40 minutes.

Meanwhile, mince shallots and sage leaves. In a small pan, meld butter oven medium heat 30 seconds to a minute. Add shallots and sage and cook over Hi heat 30 seconds. Add a cup of white wine and bring to boil. Add a cup of cream and let reduce over Hi heat 10 minutes. You should have about 1-1/3 cup and of sauce left. Add salt and pepper to taste.

When lasagne is cooked, remove from oven and slice in 8 portions.

Serve with 2 tablespoons of sauce and enjoy!

Tips, Tricks + Culinary ideas

Substitute Replace creamy sage sauce with Alfredo.
Suggestion Shiitake mushrooms can be replaced by oyster, Portobello or white mushrooms.
Substitute Replace provolone cheese with mozzarella, Gruyere or any other cheese.

Preparation steps

étapes de préparation

1 - Bring a large pot of salted water to boil. Remove shiitake stems and slice.

étapes de préparation

2 - Transfer in a big pan. Mince garlic and add to shiitake. Add 4-tablespoons olive oil, salt and pepper to taste.

étapes de préparation

3 - Cook oven medium heat 6 to 8 minutes, stirring from time to time. Set aside.

étapes de préparation

4 - Debone duck legs, place meat in a bowl and set aside. Preheat oven at 400˚F.

étapes de préparation

5 - When water is boiling, cook lasagna sheets until al dente. Transfer lasagna sheets in a bowl with cold water to stop cooking. Pour a ladle full of broth and olive oil drizzle in the bottom of lasagna pan and place first lasagna sheet.

étapes de préparation

6 - Add provolone cheese, a small quantity of duck meat and shiitake mushrooms, a ladle full of broth and olive oil drizzle, salt + pepper to taste.

étapes de préparation

7 - Repeat these steps on 7 layers. With a sharp knife, cut excess of pasta on the sides of pan.

étapes de préparation

8 - Add the last lasagna sheet on top with a ladle full of broth.

étapes de préparation

9 - Cover with aluminum paper, cook in oven for 40 minutes.

étapes de préparation

10 - Meanwhile, mince shallots and sage leaves.

étapes de préparation

11 - In a small pan, meld butter oven medium heat 30 seconds to a minute. Add shallots and sage and cook over Hi heat 30 seconds.

étapes de préparation

12 - Add a cup of white wine and bring to boil.

étapes de préparation

13 - Add a cup of cream and let reduce over Hi heat 10 minutes. You should have about 1-1/3 cup and of sauce left. Add salt and pepper to taste.

étapes de préparation

14 - When lasagne is cook, remove from oven and slice in 8 portions.

étapes de préparation

15 - Serve with 2 tablespoons of sauce and enjoy!

Pasta