Duck meatballs with lasagnette
Australian Gourmet Traveller Italian main course recipe for duck meatballs with lasagnette
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Roasting pan
- Oven
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Stove
- Tray
- Plastic wrap
- Refrigerator
- Colander
- Wooden spoon
- Measuring spoon
Ingredients
- 1 duck (about 2.2kg)
- 200 ml red wine
- 2 fresh bay leaves
- 80 ml extra-virgin olive oil (1/3 cup)
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 70 gm fresh breadcrumbs (1 cup)
- 1 egg
- ½ tsp ground cinnamon
- 100 ml pouring cream
- 400 gm dried lasagnette (see note)
- 1 tbsp finely chopped French tarragon
- To serve: shaved parmesan
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