Untested.
This is an attempt to recreate the dish by Chef Matt Abdoo at Pig Bleecker.
In a 9x9 roasting pan, season:
- 4 duck leg & thigh quarters
- Kosher salt
- "Barbecue seasoning"
Cover completely with:
- Pre-rendered, smoked duck fat
Smoke 3-3.5 hours, until the meat is falling off the bone.
Make 2 cups and set aside in a squirt bottle.
Start a soffritto until lightly browned:
- Onion
- Carrots
- Celery
- Garlic
- Butter
Add, to make a ragu:
- Tomato sauce
Add:
- Smoked duck meat
On a sheet pan lined with parchment paper, lay down a foundation:
- Zig-zag of bechemel
- Dollops of "grandma's sunday gravy"
- Thin lasagna noodle (square)
Then, repeat the layering:
- Dollops of duck ragu
- Italian hard cheese, finely grated (pecorino romano?)
- Zig-zag of bechemel
Slice vertically into one inch portions. Brown one side over medium-high heat:
- Portioned lasagna
- Clarified butter
Transfer to a sheet pan coated with bechemel, and bake through.
Plate over a bed of grandma's sunday gravy, and garnish:
- Italian hard cheese
- Bread crumbs
- Parsley, minced