Share to Facebook Share to Linkedin Share to email
Lasagne et Labneh Fromagerie le Bédouin

Folded lasagna with duck confit and veal stock reduction flavoured with hazelnut oil and spinach. Served with labneh and herbs.

(4 portions)


  • 4 sheets of spinach lasagna
  • 2 duck leg confit, shredded
  • 100 g baby spinach
  • 300 ml veal stock
  • 12 ml hazelnut oil
  • 40 g chopped toasted hazelnuts
  • 200 ml labneh cheese
  • Snipped chives
  • Chopped parsley
  • Thyme
  • Fleur-de-sel, black Pepper
  • Micro broccoli sprouts


  1. Boil your water and salt
  2. Warm up your duck legs for easy boning
  3. Heat veal stock over low heat in skillet and add the duck, hazelnut oil and thyme
  4. Once the water is boiling, immerse the lasagna noodles
  5. In the skillet, add the spinach and hazelnuts, adjust salt and pepper
  6. To prepare your pasta bowls, place the filling on an open lasagna sheet and fold
  7. Top of the lasagna with a mixture of labneh cheese and fresh herbs

Visit for more ideas

Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –