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For The Crispy Skinned Duck Breast:
Bring the duck breasts to room temperature. Season the duck with salt and pepper. Place a heavy-based frypan over a medium high heat.
When the pan is hot place the duck breasts, skin side down, in the pan. Do not poke the meat with tongs. Allow fat to render, about 6 minutes. Turn the duck breasts over and sear 1-2 minutes for rare.
Transfer duck to a board and let rest about 3 minutes. Duck is best served rare so it doesn’t dry out. Slice the breasts and serve with Spiced Eggplant Salad and duck-fat braised baby leeks. Reserve duck juices from the board and drizzle over duck to serve.
For The Chargrilled Leeks:
Discard outer, darker tough leaves from the leeks. Halve each into shorter 10cm lengths and rinse under cold running water.
Heat duck fat in a large, heavy based frypan over medium-high heat and panfry leeks until tender and charred.
Add garlic and thyme sprigs and sauté until garlic is tender. Add cider vinegar and turn leeks in pan to coat, remove from heat. Serve
For The Spiced Eggplant:
Preheat oven grill and set the rack on the second-highest level. Pierce each eggplant in a few places with a fork. Halve each eggplant lengthways, then place cut-side down on a foil-lined baking sheet.
Grill until blackened and tender (about 10-12 minutes). Scoop out flesh while still hot, then allow to drain in a colander over a bowl. Squeeze gently to remove any bitter juices.
Meanwhile, heat 3 tbsp of the olive oil in a medium heavy-based frying pan over a medium heat. Add the onion and cook until tender and translucent. Add the chilli, garlic, cumin, paprika and ½ tsp salt and cook, stirring occasionally, for 10-15 minutes.
Smash the eggplant flesh with a fork and add to the pan. Stir until thickened and reduced. Transfer to a bowl and fold in lemon juice, parsley and salt to taste. Serve
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