Duck Breast with Smoky Eggplant/Aubergine
- 2 eggplants/aubergines, skin pierced several times, cut in half lengthways
- 4 duck breasts, skin-on
- 4 tbsp wood chips for smoking
- 75g butter
- ½ lemon, juice only
- Salt and pepper
- 500g baby spinach
- 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