Seared Duck Breast Bowl
Seared Duck Breast Bowl

Seared Duck Breast Bowl


Ingredients

Baba Ghanoush:

Eggplant
1 garlic clove
Pinch of sea salt
Lemon juice
Extra Virgin Olive Oil

Seared Duck Breast:

1 duck breast
Sugar
Salt

Honey Roasted Grapes:

Handful of black grapes
Extra Virgin Olive Oil
Sherry vinegar (or white balsamic vinegar)
Honey

Brown Rice:

55 g (1/4 cup) brown rice

Scarlet Kale:

85 g (2 cups) kale, tough stalks removed and leaves roughly chopped
Salt and pepper to taste

Method

Baba Ghanoush:

Cook an aubergine (eggplant) directly over the gas flame, holding it carefully with long-handled tongs and turning as the skin chars on each side until the flesh is soft within. (You can place it under a hot grill if you don’t have a gas flame, turning it as it chars.) When completely charred and softened, place the aubergine in a bowl and cover until cool – this makes them very easy to peel. Peel, remove the seeds and discard them. Crush 1 garlic clove to a paste with some sea salt. Mash the aubergine flesh with the garlic paste, adding lemon juice and extra virgin olive oil to taste.

Seared Duck Breast:

Score the skin diagonally, almost – but not quite – through, the skin. Rub a mixture of 1 part sugar to 1 part salt over the breast and dry-cure for 1 hour. Wash thoroughly and pat dry. Preheat the oven to 160°C/325°F/gas mark 3. Place the duck skin-side down in an ovenproof frying pan (skillet), place the pan on the hob and turn on the heat to fairly high. When the skin is seared and beginning to colour, turn the duck over and sear the other side. Turn it back over to skin-side down again and place in the oven for about 5–8 minutes, depending on the size. It is done when it just has a firm feel when pressed. Take out of the oven and rest for a few minutes before slicing.

Honey Roasted Grapes:

In an ovenproof frying pan (skillet), mix a small handful of black grapes with a little olive oil, a splash of sherry vinegar, and a spoonful of honey. Roast in a hot oven at 200°C/400°F/gas mark 6 for 10 minutes and then transfer to the hob and saute until the grapes are bursting and you have a sticky sauce.

Brown Rice:

Cook according to the instructions on the packet.

Scarlet Kale:

Steam kale without stalks for a few minutes and season to taste.

Assembly:

Add the rice to the bowl with the duck slices on top. Spoon the baba ghanoush on the side and top with the kale and roasted grapes. Drizzle over any remaining sauce from the grapes.

Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.

Photo Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.


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