Grilled Duck with Aubergine

Instructions

1. 1

   Prepare the glaze by whisking together balsamic vinegar, honey, minced garlic, and fresh thyme in a small bowl. Set aside at room temperature.

   Tip: Make the glaze while your grill is heating to save time.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: A hot grill ensures proper searing and caramelization of the duck skin.

3. 3

   Pat the duck breasts dry with paper towels. Season both sides generously with sea salt and black pepper. Place skin-side down on the grill and cook for 8-10 minutes without moving, allowing the skin to render and crisp.

   Tip: Resist the urge to flip early; undisturbed cooking creates crispy, golden skin.

4. 4

   Flip the duck breasts and cook for another 5-7 minutes for medium-rare doneness (internal temperature of 135°F). Transfer to a warm plate and let rest for 5 minutes.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.

5. 5

   While the duck rests, brush the aubergine slabs on both sides with olive oil and season with salt and pepper. Grill for 4-5 minutes per side until golden and tender with light char marks.

   Tip: Aubergine benefits from high heat to develop a smoky flavor and prevent sogginess.

6. 6

   Arrange the grilled aubergine slices on a serving platter. Slice the rested duck breasts against the grain into 1/4-inch thick slices.

   Tip: Cutting against the grain ensures maximum tenderness in each bite.

7. 7

   Drizzle the balsamic glaze over the aubergine and arrange the sliced duck on top. Finish with a squeeze of fresh lemon juice, scattered torn mint leaves, and toasted pine nuts.

   Tip: The combination of acidic lemon and sweet glaze balances the rich duck beautifully.

8. 8

   Serve immediately while the duck is still warm and the aubergine retains its char.