Ingredients

• 2 large aubergines
• skin pierced several times with a skewer
• cut in half lengthways
• 4 duck breasts
• skin on
• 3-4 tbsp wood chips
• for smoking the aubergines
• 75g/3oz butter
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 500g/1lb 2oz baby spinach leaves
• 2-3 tbsp water

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Place the aubergine halves into a roasting tin. Roast in the oven for 30-45 minutes
• or until tender
• then set aside.
• Heat a frying pan over a medium heat until hot. Add the duck breasts
• skin-side down
• and fry for 6-8 minutes until the skin is crisp and most of the fat has melted (rendered).
• Turn the duck breasts over and continue to fry on the other side for 2-3 minutes
• or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.
• Line a lidded wok with a double layer of aluminium foil. Sprinkle the wood chips into the bottom of the wok
• then cover the wok with a lid and heat over a low heat
• until the wood chips start to smoke. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows. Open the wok outdoors.)
• Add the aubergine halves to the wok
• then quickly replace the lid and smoke for 3-4 minutes.
• Remove the smoked aubergine halves from the wok outdoors.
• Transfer the smoked aubergines to a food processor
• then add 50g/2oz of the butter and all of the lemon juice and blend to a purée. Season
• to taste
• with salt and freshly ground black pepper.
• Heat the remaining butter in a separate frying pan over a medium heat. When the butter is foaming
• add the spinach leaves and fry for 1-2 minutes
• stirring regularly.
• Add the water and continue to cook for 1-2 minutes
• or until the spinach has wilted.
• To serve
• carve the duck breasts into thin slices. Place one sliced duck breast onto each of four serving plates. Spoon a little of the smoked aubergine purée and the sautéed spinach alongside.