HappyCook80's Recipe

Lasagna with Duck Confit and Hazelnuts

Category: Recipes

Lasagna with Duck Confit and Hazelnuts

2 pieces dry lasagna
1 lb. medium asparagus
1/3 lb. piece of garlic and fine herb Boursin cheese
1/2 cup duck thigh confit (about 1 thigh)
2 tbsps. dried herbed tomatoes in oil, chopped
ground black pepper, to taste
1/3 cup diced tomatoes
grilled hazelnuts, to garnish

Cook lasagna in boiling water until al dente. Drain, allow to cool in cold water and reserve on a clean towel. Cook the asparagus in boiling salted water until al dente, drain, cool under cold water and reserve.

Cut the lasagnas into two, width-wise, and put onto four plates. Crumble half of the cheese over the lasagnas, and spread the duck and dried tomatoes equally. Add pepper.

Arrange asparagus on the lasagnas, lengthwise, and garnish with crumbled Boursin (you probably won't need all of the cheese), diced tomatoes and chopped hazelnuts.

Plates can be covered with plastic wrap and refrigerated up to two hours.
Serves 4.