DUCK AND VEG­ETABLE LASAGNE WITH FETA AND BAL­SAMIC GLAZE

Central Leader - - OUT & ABOUT -

Ready in: 40 min Prep time: 15 min Cook time: 25 min Serves: 3.

2 skin-on, bone­less duck breasts (at room tem­per­a­ture)

cup bal­samic vine­gar 2 ta­ble­spoons brown sugar 2 ta­ble­spoons but­ter

1 head broc­coli, cut into very small flo­rets un­til you have 2 cups’ worth

1 x 400g can chopped tomatoes 2 cour­gettes, peeled in rib­bons 10 fresh lasagne pasta sheets (mea­sur­ing about 10 x 10cm)

100g feta cheese

3 ta­ble­spoons roughly chopped basil leaves

Trim duck breasts of any over­hang­ing fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with pa­per tow­els and sea­son with salt. Heat a dry frying pan on medium heat and cook duck, skin side down, for 5-8 min­utes, un­til most of the fat has ren­dered out and skin is golden.

Flip over, re­duce heat to lowmedium and cook for a fur­ther 3-4 min­utes, or un­til duck is cooked to medium. Set aside, cov­ered, to rest for 5-10 min­utes be­fore slic­ing thinly. Pour duck fat into a small bowl and set aside. Wipe pan with a pa­per towel.

Once pan has cooled slightly, re­turn it to a low heat and add vine­gar, sugar and but­ter. Cook for 1-2 min­utes, stir­ring reg­u­larly, un­til thick­ened slightly. Pour into a small bowl and set aside. Re­turn pan to medium heat (do not clean).

Add 2 ta­ble­spoons of re­served duck fat and broc­coli to pan. Cook for 1-2 min­utes. Add tomatoes and cook 2-3 min­utes, un­til broc­coli is just ten­der. Fold in cour­gettes and cook a fur­ther 1-2 min­utes, un­til soft and sauce has thick­ened. Sea­son with salt and pep­per.

While veg­etable sauce is cook­ing, bring a pot of salted wa­ter to the boil. Sep­a­rate pasta sheets (to avoid stick­ing) and add to pot of boil­ing wa­ter. Cook for 2-3 min­utes, or un­til just ten­der. Drain pasta well and toss with a gen­er­ous driz­zle of olive oil, en­sur­ing oil coats all pasta to avoid stick­ing.

To serve, place a square of pasta onto each plate and top with a spoon­ful of veg­etable sauce. Crum­ble over a lit­tle feta, top with a few slices of duck and driz­zle with bal­samic glaze. Re­peat un­til all the veg­etable sauce, feta and duck has been di­vided, leav­ing the fi­nal layer open. Gar­nish with basil leaves.

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