Dress in layers for a fancy dinner
Planning a celebratory meal? This decadent duck lasagne is the perfect dish to serve up.
DUCK AND VEGETABLE LASAGNE WITH FETA AND BALSAMIC GLAZE
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.
Duck and vegetable lasagne is both impressive looking and delicious.