Duck Confit Lasagne

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.