Duck Breast with Smoky Eggplant/Aubergine

Preheat the oven to 190C. Place the eggplant/aubergine halves in a roasting tin, and roast for 30 mins or until tender, and set aside. Meanwhile, heat a frying pan and add the duck breasts - skin side down - to fry for 6 mins or until the skin is crisp and the fat rendered. Flip the breasts over, fry on the other side for 3 mins, then remove from the pan and set aside to rest.
Line a lidded wok with 2 layers of foil. Sprinkle in the wood chops, cover with a lid, and heat until the wood starts to smoke. Add the eggplant/aubergine halves to the wok, then quickly replace the lid and smoke for 4 mins (do this outdoors!). Transfer the smoked eggplant/aubergine to a food processor, add 50g of butter, and blend to a purée. Season well.
Heat the remaining butter in a pan, chuck in the spinach and fry for 2 mins to wilt with a little splash of water. Serve by carving the rare duck breasts, spooning the smoky eggplant/aubergine on top, and the spinach alongside. Delicious.

1 hr

4 serving

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