DUCK AND VEG­ETABLE LASAGNE WITH FETA AND BAL­SAMIC GLAZE

South Waikato News - - Community Cookbook - Bal­samic glaze Veg­etable sauce To serve

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

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