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


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

Bal­samic glaze

cup bal­samic vine­gar 2 ta­ble­spoons brown sugar 2 ta­ble­spoons but­ter

Veg­etable sauce

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)

To serve

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

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