Duck Confit and Liver Pâté Lasagna

Preparation
20 minutes
Baking
35 minutes
Portions
6
Ingredients
  • 2 store-bought confit duck legs, deboned
  • 1 package of duBreton Classic Liver Pâté
  • 1 package of fresh lasagna noodles
  • 1 L (4 c.) of tomato basil pasta sauce
  • 30 mL (2 tbsp.) of coarsely chopped fresh basil
  • 250 mL (1 c.) of grated cheese of choice
Preparation steps

 

  1. Preheat oven to 190°C (375°F).
  2. Cut the deboned duck legs into pieces.
  3. Mix the confit duck meat with the liver pâté.
  4. Spread the liver pâté mixture onto a lasagna noodle, cover with another noodle and press together.
  5. Using a pan large enough to accommodate the lasagna noodles, cover the bottom of the pan with sauce, add a layer of noodles, cover with sauce and add another layer of noodles and sauce.
  6. Next, place the noodles garnished with confit duck and liver pâté into the pan, cover with sauce, and then alternate remaining layers of noodles and sauce, finishing with sauce.
  7. Add the basil and cheese.
  8. Cover with aluminum foil and bake for 30 minutes. Remove the foil and return to oven until the cheese is browned.