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Recipes
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Main meals
Folded lasagna with duck confit and veal stock reduction flavoured with hazelnut oil and spinach. Served with labneh and herbs.
(4 portions)
Ingrédients
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
Préparation
Boil your water and salt
Warm up your duck legs for easy boning
Heat veal stock over low heat in skillet and add the duck, hazelnut oil and thyme
Once the water is boiling, immerse the lasagna noodles
In the skillet, add the spinach and hazelnuts, adjust salt and pepper
To prepare your pasta bowls, place the filling on an open lasagna sheet and fold
Top of the lasagna with a mixture of labneh cheese and fresh herbs
Visit
www.confortchef.ca
for more ideas
Bon appetit!
Chef Manuel Lamarre and his team
Manuel Lamarre – 514 743-3614 –
info@confortchef.ca