DUCK AND VEGETABLE LASAGNE WITH FETA AND BALSAMIC GLAZE
❚ 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.