DUCK, RICOTTA & ARUGULA ROTOLOS

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 1/4 HOURS

Sauce

1/4 cup salted butter

1 shallot, finely chopped

1 clove garlic, finely chopped

1/4 cup all-purpose flour

3 cups sodium-reduced chicken broth

1/2 cup dry white wine (optional)

3 sprigs fresh thyme salt and pepper

1 cup frozen peas

Rotolo

6 fresh lasagna noodles (about 350 g total) 500 g cooked duck or chicken confit, shredded 3 cups packed arugula, chopped

400 g ricotta cheese

1 1/2 cups grated Parmesan cheese, divided grated zest and juice of 1 lemon

1/3 cup coarsely chopped toasted hazelnuts

Sauce In saucepan, melt butter over medium heat. Add shallot and garlic; cook, stirring constantly, about 2 minutes. Add flour; cook, whisking constantly, about 2 minutes. Gradually add broth, and white wine (if using); whisk until smooth. Add thyme; cook, stirring occasionally with wooden spoon, until sauce has thickened, 5 to 7 minutes. Season with salt and pepper. Strain sauce, if desired; discard thyme. stir in peas. Spread into 11- x 7-inch baking dish. Set aside.

Rotolo In large saucepan of boiling salted water, cook lasagna noodles until al dente, about 3 minutes. Place noodles side by side on damp cloth. Set aside.

In large bowl, combine duck confit, arugula, ricotta, 1 cup of the Parmesan, and lemon juice. Season with pepper.

Preheat oven 350°F. Place one lasagna noodle on work surface. Spread about 3/4 cup of duck mixture over noodle, then roll up starting from short end. Slice roll into 3 rounds and place in reserved baking dish with sauce. Repeat with remaining lasagna noodles and duck mixture. Sprinkle with remaining

Parmesan, and hazelnuts. Bake until rolls are heated through, 15 to 20 minutes. Sprinkle with lemon zest.

PER EACH OF 6 SERVINGS about 875 cal, 42 g pro,

49 g total fat (20 g sat. fat), 66 g carb (4 g dietary fibre, 6 sugar), 140 mg chol, 1,000 mg sodium, 3.7 mg iron.