Rubbed duck legs with salt and pepper. Roast at 375F for 1.5 hours or until duck is tender and skin is crispy. Let cool. Shred duck meat. Set aside. Save 2 tbsp duck fat for this recipe. This step can be done 1-2 days in advance. Also, reserve the remaining duck fat and skin for roasting potatoes or vegetables. Save the duck bones for stock
In a large pot (ex. Dutch Oven), sweat onions, carrots, and garlic in 2 tbsp duck fat on low medium heat.
Add tomatoes, tomato paste, wine, shredded duck meat into the pot, thyme, bay leaf, salt, and pepper. Close the lid, stirring constantly and let sauce cook down approximately 30 minutes until the sauce has reduced and thickened.
Creamy Kale Layer:
In a separate saucepan, melt butter. Add flour to make a roux. Cook roux for a few minutes to get rid of the floury taste. Add nutmeg.
Add yogurt to pan. Stir in chopped kale, salt and pepper, and lemon zest.
Once the kale has cooked down, turn off the heat. Stir in grated pecorino.
Preheat oven to 350F
Boil lasagna noodles in salted water until al dente.
To assemble, pour some of the tomato duck sauce on the bottom of the pan. Add one layer of lasagna noodles to cover the bottom of the pan. Add a layer of duck-tomato sauce, then a layer of the kale-yogurt mixture. If using, add grated taleggio here. Layer with lasagna noodles and repeat layers until you’ve finished the sauces.
Top with Mozzarella and Truffled Cheese.
Cover lasagna with foil and bake for 30 minutes.
Remove foil and finish in the oven for another 10-15 minutes until cheese is bubbling and browned. If cheese doesn’t brown, turn the heat up to 400F for a few minutes, keeping an eye on your pan so it doesn’t burn.
Let lasagna cool for a minimum of 20 minutes before serving.