Duck breast with sweet-and-sour aubergine and bread

Ingredients

For 1 serving

• Duck breast150 g
• Eggplant200 g
• Red wine vinegar10 ml
• Sugar3 g
• Mintto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Preheat a conventional oven to 210 °C and line a tray with baking paper. Wash and trim the aubergine and cut it into roughly 2 cm cubes; toss with the oil and a pinch of salt and roast for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile in a small bowl stir the sugar into the red wine vinegar until dissolved.
3. Score the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with a pinch of salt. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
5. Toss the still-hot aubergine with the sweetened vinegar, torn mint and a pinch of salt and let it absorb the flavours while the duck rests.
6. Slice the duck and serve it with the sweet-and-sour aubergine and the bread.