Russell Norman, owner and genius behind Polpo, has spent years gaining inspiration for new dishes from Venice. This dish in particular has a unique connection to his personal Venetian history. Russell ate at a meat restaurant in Venice called La Bitta, which the owner, Debora, proudly proclaims as a “No Fish” restaurant on her menus and business cards. Debora takes La Bitta’s mission very seriously and constantly invents new meat-focused meals. This lasagne was inspired by one Russell ate at Debora’s restaurant. We, in partnership with Russell and Polpo, have created duck confit lasagne made with duck legs. Duck legs are the tastiest part of the bird and have a deep, smoky flavour. We then add fresh tomatoes and black olives, which help deliver the intensity and gaminess of the duck. This combination is perfect for a lasagne, since all the flavours are well layered and evenly distributed between the lasagne sheets.
(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Duck, Homemade tomato sauce, Olives, Peppercorns, Tomatoes, Salt, Pepper
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