This recipe is a delicious fusion of French and Italian cuisine, and we have to say, it’s a complete showstopper. Its creation was a real labour of love for our chefs, who cooked it over 20 times in our testing kitchen before they were happy with the final result. Unsurprisingly, this was great news for everyone in the office who got to enjoy it for lunch for two weeks straight! We hope you love it as much as we do!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Confit Duck Leg
Finely Chopped Tomatoes with Onion and Garlic
Chicken Stock Pot
Plain Flour(ContainsCereals containing gluten)
Lasagne Sheets(ContainsCereals containing gluten, Egg)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Ragu
Water for the Sauce
Preheat your oven to 200°C and boil your kettle. Carefully peel the skin off the confit duck legs. TIP: An easy way to do this is to slip a finger under the skin and ease it away from the flesh, then gently pull it off. Don’t worry if it comes off in pieces! Remove and discard the skin, fat and grease. Pull the duck flesh off the bone into a bowl. Shred roughly using two forks or your fingers.
Pop the duck in a frying pan on medium-high heat. Tip in the finely chopped tomatoes with garlic and onion and pour in the boiling water (amount specified in the ingredient list) along with half the chicken stock pot. Grind in some black pepper and bring to a simmer, stirring to dissolve the stock pot. Allow to simmer until thickened, 10-15 mins. Stir occasionally, then remove from the heat.
Meanwhile, mix the boiling water (amount specified in ingredient list) with the remaining stock pot. Melt the butter in a small saucepan on medium heat and add the flour. Stir and cook (continuing to stir) for 2-3 mins. Gradually pour in all the milk and stock, whisking all the time. Then bring to the boil (still whisking). The mixture will thicken as it boils. Remove from the heat and season with a pinch of salt and black pepper.
Roughly chop the basil. Once the ragu is ready, stir in the basil. Lightly oil the bottom of an ovenproof dish and lay in the first lasagne sheet. Snap one of the spare sheets to completely cover the base. Spoon a third of the ragu into the dish on top of the pasta layer, then drizzle over a third of the bechamel sauce. Sprinkle over a third of the hard Italian cheese and place another sheet of pasta on top of the cheese.
Repeat these layers again using another third of the ragu, bechamel, hard Italian, followed by another layer of pasta. Spread the last third of ragu on top, drizzle over the remaining bechamel and sprinkle on any remaining hard Italian cheese. Bake on the middle shelf of your oven until you can easily stick a knife through the pasta and the top is golden, 25 mins.
Put the tenderstem on a lined baking tray and drizzle with oil, a pinch of salt and black pepper. When the lasagne has been cooking for 10-15 mins, pop the tenderstem© in your oven for the last 15 mins of lasagne cooking time (check the broccoli after 10 mins). Meanwhile, finish your washing up! When ready, spoon the lasagne onto plates with a side of crispy tenderstem. Enjoy!