Dress in layers for a fancy din­ner

Plan­ning a cel­e­bra­tory meal? This deca­dent duck lasagne is the perfect dish to serve up.

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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.

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