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)
❚❚1⁄4 cup balsamic vinegar 2 tablespoons brown sugar 2 tablespoons butter
1⁄2-1 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