Duck Lasagne In A Plum Sauce

Part roast a duck (unseasoned) so it's 20 mins short of the required cooking time.

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Let the duck cool and then take the meat off the bone, slice into 1/2 inch cubes.

Saute 1 inch of ginger root and 4 cloves of garlic (finely chopped) in walnut oil.

Reduce heat and add duck, 1lb of sliced plums, 1/3 cup soy, couple of splashes of red wine, whole star anis.

Drink remaining wine. Cover and simmer gently for ~15 min then remove lid and stir roughly to break up the plums.

Reduce uncovered to the right consistency for a lasagna meat sauce. Find and remove the star anis otherwise you might feel sick in the morning.

In a new pan melt 2 tblp of butter over a medium heat and stir in 2 tblsp of flour. Slowly integrate 1 cup of milk.

Add a SMALL handful of grated cheddar. If you have big hands ask a friend for help.

Layer into a lasagna dish as normal and top with Parmesan.

Cover with foil and cook at 325F (convection) for 10 min, then remove foil and cook at 375F until cheese browns.

Serve with whatever you want, but it's pretty sweet/rich so just a plain green undressed salad works fine.