1. Preheat the oven to 350°F.
2. In a saucepan, heat a little water or chicken broth. Dip the lasagna sheets in it.
3. Put a few spoonfuls of bechamel sauce in the bottom of a mold. Place a lasagna sheet on the bechamel.
4. Add half of the duck meat. Sprinkle with a few dried apricots.
5. Cover with a lasagna sheet and a layer of bechamel. Add a little grated nutmeg.
6. Cover with the remaining duck meat and dried apricots. Sprinkle with thyme. Cover with the last lasagna sheet and the bechamel. Sprinkle with nutmeg and pepper. Finish with grated Gruyère cheese.
7. Pour the chicken broth around the lasagna. Cover with aluminum foil.
8. Place in the oven for 10 minutes. Remove the aluminum foil and let it cook until the top of the lasagna is golden brown. Serve immediately.