Duck and Vegetable Lasagne with Feta and Balsamic Glaze

Steps

1. a pot of salted water to the boil.
2. Trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt. Heat a dry, fry-pan on medium heat. Cook duck, skin-side-down, for 5–8 minutes until most of the fat has rendered out and skin is golden.
3. Flip over, reduce heat to low-medium and cook for a further 3–4 minutes, or until duck is cooked through medium. Set aside, covered, to rest for 5–10 minutes, then thinly slice. Pour duck fat into a small bowl and set aside. Wipe pan with a paper towel and allow pan to cool slightly.
4. Once cooled slightly, return pan to a low heat and add vinegar, sugar and butter. Cook for 1–2 minutes or until thickened slightly, stirring regularly. Pour into a small bowl and set aside. Return pan to medium heat (do not clean).
5. Add 2 tablespoons of the reserved duck fat and broccolini to pan and cook for 1–2 minutes. Add tomatoes and cook for 2–3 minutes until broccolini is just tender. Fold through courgettes and cook for 1–2 minutes, until courgettes are soft and sauce has thickened. Season with salt and pepper.
6. While vegetable sauce is cooking, 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.
7. place a square of pasta onto each plate and top with a spoonful of vegetable sauce. Crumble over some feta, top with a few slices of duck and a drizzle of balsamic glaze. Repeat until all the vegetable sauce, feta and duck has been used, leaving the final layer open. Garnish with basil leaves.