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Pan-Fried Duck Breast with Smoked Aubergine Purée and Sautéed Spinach

Pan-fry duck breasts until crisp, serve with home-smoked aubergine purée and butter-wilted baby spinach.

DuckFine DiningSpinachAubergineSmoked
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
9.7g
per serving
38.6 g total
Fat
51.1g
per serving
204.4 g total
Protein
27.7g
per serving
110.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for the purée
25
g
Butter
remaining portion for spinach
Fruits
0.5
piece
Lemon
juice only
Liquids
2
tbsp
Water
Meat
4
piece
Duck Breast
skin on
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Other
3
tbsp
Wood Chips
for smoking
Vegetables
2
piece
Aubergine
large, skin pierced several times, cut in half lengthways
500
g
Baby Spinach
leaves

Method

1
2
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