Lasagne is a classic comfort food, but you can elevate it by swapping the beef for a 'meaty' and 'indulgent' alternative: duck. Food content creator Georgia Hughes has reinvented the dish by fusing it with the flavors of a Chinese takeaway staple: hoisin duck pancakes.
Why Duck Works in Lasagne
In a video for Channel 4's Served, Georgia explains that duck is 'instantly tender' when added to the ragu, unlike beef which requires hours of cooking. She says, 'This dish is rich, meaty and indulgent.' The recipe combines shredded crispy duck with a hoisin-infused sauce, layered between lasagne sheets.
How to Make Hoisin Duck Lasagne
To recreate this dish at home, you'll need the following ingredients:
- One red onion, finely sliced
- Two cloves garlic, minced
- One knob of ginger, grated
- One seasoned crispy duck (approx 800g)
- One tbsp tomato paste
- One tsp Chinese five spice
- Four spring onions, chopped (whites and greens separated)
- 400ml chicken stock
- 50ml hoisin sauce
- One tin chopped tomatoes
- Eight lasagne sheets
For serving, you'll need extra spring onion greens, 50ml hoisin sauce, and sliced cucumber.
Method
- Preheat the oven to 220°C. Cook the duck according to packet instructions until crispy, then shred and set aside.
- Reduce the oven to 200°C. Cook the red onion in a little oil for five to seven minutes until soft.
- Add garlic, ginger, and spring onion whites, cooking for one to two minutes.
- Stir in tomato paste and five spice, cooking for two minutes.
- Add chopped tomatoes, stock, hoisin sauce, and shredded duck. Simmer for five to ten minutes.
- Layer the sauce and lasagne sheets in a baking dish. Top with hoisin and spring onion greens, then bake for 25 minutes.
- Serve with sliced cucumber salad.
The video has been viewed over 50,700 times, with many positive comments. One viewer suggested using pancakes instead of pasta, while another noted that Jamie Oliver made a similar dish years ago. Regardless, this hoisin duck lasagne offers a deliciously innovative take on a classic.
