Ingredients

  • 1 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp mirin vinegar
  • 1 tbsp caster sugar
  • 4 duck breasts
  • 2 aubergines
  • 2 garlic cloves, minced
  • 1 tsp tamarind paste
  • 4 tsp brown sugar
  • 2 tsp honey
  • 3 tsp sesame oil
  • 1 tbsp oil
  • 1 tsp apple cider vinegar

Method

  1. Mix the miso, soy sauce, mirin and caster sugar into a bowl and set aside.
  2. Heat the oven to 180°C/160°C fan/gas mark 4.
  3. Halve the aubergines and score the flesh.
  4. In a mixing bowl, combine the minced garlic, tamarind paste, brown sugar, honey, sesame oil and cider vinegar. Spoon over the aubergines and roast for about 40 minutes.
  5. Heat a non-stick frying pan and add the tablespoon of oil. Place the duck skin-side down and fry for about 5 minutes until the skin is golden and crispy. Turn the duck breasts over and cook for 2 more minutes.
  6. Remove from the heat. Place the duck onto a baking dish and spoon over the glaze. Shake the pan until the meat is evenly coated.
  7. Oven cook for about 8–10 minutes, and rest before carving into slices.
  8. Once the aubergine is cooked, remove from the oven and scoop its flesh into a blender. Blitz until smooth.
  9. Serve the glazed duck with the purée, and greens on the side.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 January 2019

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