Tuesday, November 17, 2009

Duck Ragu Lasagna


I'd been wanting to experiment with this one for a while now, and it's a good thing Suzanne and Patricia were there for moral support to say the least.


1. Lots of specialty foods operations are closed on Mondays, some of which include Raffetto's and Aphrodisia. Be warned.

2. Try to find fresh duck if possible.

3. Marjoram is a lie. It doesn't exist.

On to the recipe:

A few things changed in our recipe. First of all, we bought pasta (still fresh of course), used pecorino romano, and chervil instead of marjoram. Also our carrots were in matchstick form.

This was a really rich dish. It would be best served in small portions with a very acidic side salad. Upping the vegetable quantity would help as well.

I have to say that there was too much duck fat to handle. It would take a lot for me to say this, so know that it is true.

On the other hand, I didn't feel particularly gross or heavy after. I think because this sort of thing is so innately satisfying, it doesn't take much to register as a completed meal.
Best parts were the crispy bits, 'course.

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