In a large pot of salted boiling water, cook the lasagna noodles al dente.
Drain and divide onto six large plates, laying noodles one on top of the other. You can also roll the noodles individually with a little sauce and serve with the pieces of duck on the side. Pour the citrus duck osso buco on top and serve immediately.
Remove the skin from the duck breasts, and discard. Cut each breast in four. Sprinkle with flour and set aside on a plate.
In a large saucepan, melt the duck fat over high heat. Add the duck pieces and sear on all sides for about 5 minutes or until golden brown. Add the three vegetables and cook for another 4 minutes, stirring constantly.
Add the duck stock and red wine. Mix well, scraping up the pieces stuck to the bottom of the pan with a wooden spoon. Add the tomato paste, bay leaves, thyme and oregano. Mix in the tomato paste thoroughly, then season with salt and pepper.
Reduce the heat to low and cover. Simmer for 3 hours, stirring a few times.
Once cooking is complete, remove the saucepan from the stove and add the last three ingredients. Adjust seasonings to taste, then mix. Cover and let stand for 5 minutes before serving over the pasta or over sweet potato wedges.
Recipe developed by Nicolas Vallée, professional chef
