- For the pasta, mix together your flours then pop directly on your work surface, fashioning a large well in the middle. Pour the water into the centre and gradually bring in flour from the edge by swirling a fork, creating a whirlpool in the centre. When your mixture looks like hummus, begin to bring in the flour more confidently. Work the dough together and knead for a good 10 minutes, until your dough is super smooth and elastic. If the mix is a little dry, pat your hands with water and carry on kneading. If a little wet, add more flour. Wrap tightly and set aside at room temperature.
- Open your tin of confit and place your duck legs on an oven tray with a rack. Place in an oven preheated to 200°C and roast until crisp, about 25 minutes. Cool until you handle the duck legs, then shred for your sauce, discarding some of the skin if you want.
- For the ragu, add the fat to a large, high-sided saute pan, then go in with the vegetables and garlic, a good pinch of salt and the cinnamon stick (if using). Cook for at least 30 minutes, until very soft and delicious. Add tomato puree, cook out briefly, then add the wine and reduce until fully evaporated. Add the crushed tomatoes, zests (if using), thyme (is using) and black pepper.
- Chuck in the shredded duck and lentils, then top up with water and leave to simmer for 30 minutes, in order for it to come together. Cool slightly ready for building your lasagne.
- Make your white sauce. Foam the butter in a pan then add the flour. Cook over medium heat until the mix smells like toasted biscuits. Gradually beat in the milk until all incorporated, then bring to a simmer to thicken. Add cheese, salt, pepper and nutmeg. Set aside, covered.
- Roll out (using a machine or your rolling pin!) and blanch your lasagne sheets in plenty of salted, boiling water. Shock in iced water, then lay out to dry on plenty of clean tea towels.
- Build your lasagne. Grease a lasagne dish. To the base, add 4 tbsp ragu and 2 tbsp béchamel sauce. Lay on one layer of pasta, without overlapping. Spoon in a remaining third of your ragu, along with another 3 tbsp béchamel sauce. Repeat until you have used up your ragu and pasta. Top the final layer of pasta with the remaining béchamel sauce, and shower with parmesan.
- Bake uncovered in an oven preheated to 190°C for about 45 minutes, until the top looks amazing. Rest the lasagne for 15 minutes, then get stuck in.