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