Duck Breast with Smoky Eggplant

Preheat the oven to 190C. Place the eggplant 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 halves to the wok, then quickly replace the lid and smoke for 4 mins (do this outdoors!). Transfer the smoked eggplant 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 on top, and the spinach alongside. Delicious.

1 hr

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box