Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish


  1. Preheat oven to 350 F (180 C).
  2. Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
  3. In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
  4. Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
  5. Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
  6. While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
  7. To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
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