Duck Lasagne

A warming, comforting meal, perfect for winter suppers.

60 mins
60 mins


  • 4 Gressingham Duck legs
  • 500g lasagne sheets
  • Fresh tomato to garnish
  • 2 tbsp light olive oil
  • 2 onions, peeled and finely diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato puree
  • 2 x 400g tinned chopped tomatoes
  • 1 small bunch thyme, leaves picked
  • 1 small glass good red wine
  • 100g plain flour
  • 100g salted butter
  • 700ml milk
  • 300g Gruyere cheese (reserve 100g for the top)
  • 1 tsp English mustard


  1. Preheat oven to 180oC, Fan 160oC, Gas Mark 4
  2. Prick the skin of the duck legs and season. Place on a baking tray and cook for 1 hour. When cool, shred the meat from the bone.
  3. Ragu - pour the oil into a medium sized pan and fry the onions and garlic until soft, then add in the tomato puree and thyme. Cook for a further 2 mins then add in the tomatoes and red wine. Bring to the boil, reduce heat and simmer for 20 mins. Add the duck meat and then take off the heat.
  4. White sauce - melt the butter in a seperate medium sized pan on a low to medium heat, sprinkle in the flour, briskly whisk for 2 mins then slowly pour in the milk. Continue whisking until you have a thick, creamy sauce. Stir in 200g of the cheese and the mustard.
  5. Take a large roasting tray and spread a layer of ragu on the bottom of the tray. Lay lasagne sheets on top then spread a layer of white sauce on top of the sheets. Repeat until it nears the top of the tray. Sprinkle the remaining cheese on top, slice the fresh tomatoes and place on top of the cheese.
  6. Bake in your preheated oven for 45 minutes to 1 hour until you can put a knife through the centre without feeling any resistance.
  7. Remove from oven and stand for 10 mins before serving. Serve with a simple green salad and crispy garlic bread.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.