Prepare the meat sauce and simmer for 1 hour

Meanwhile, heat the oil in a saute pan or skillet over medium-high heat

Add the duck and brown all over

Wrap the duck in cheesecloth and immerse in the meat sauce

Continue to simmer, turning the duck several times, until the duck is very tender, about 2 hours

Transfer the duck to a plate to cool, then remove the cheesecloth

Discard skin and bones

Shred duck meat and return it to the simmering meat sauce

Meanwhile, prepare the White Sauce as described and set aside

Make lasagne and cook a few at a time until al dente and drain

Rinse each noodle under cold running water, then squeeze them with your hands and lay them on a paper towel

Pat dry with another towel

Preheat oven to 450?F

Grease the bottom and sides of a 12 x 9-inch baking pan, preferably with straight sides and square corners

To assemble, spread a thin layer of the meat sauce on the bottom of the pan

Add a single layer of lasagna noodles to completely cover the bottom of the pan

Spread a thin layer of the meat sauce over the noodles, cover with a thin layer of the White Sauce, then lightly sprinkle with the cheese

Continue layering in this way until all the ingredients have been used, ending with a layer of White Sauce and a topping of cheese

Dot with the butter and bake until the top forms a lightly golden crust, about 15 minutes

Remove from the oven and let stand about 10 minutes before serving