Grilled Duck with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but totally manageable. Duck breast has this beautiful richness that pairs perfectly with the smoky, tender aubergine, and the whole thing comes together in just about an hour. The balsamic vinegar and honey create this gorgeous glaze that caramelizes on the grill, while fresh mint and pine nuts add wonderful texture at the end. Aubergine is wonderfully low in calories and packed with fiber, so you're getting real nutrition alongside the indulgence. Best part? It looks fancy enough for guests but requires minimal fuss, which means more time enjoying good company and less time stressed in the kitchen.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 2aubergine(cut lengthwise into 1/2-inch slabs)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonslemon juice
- 237 mlfresh mint leaves(torn)
- 237 mlpine nuts(toasted)
Detail level
Instructions
- 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
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
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
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
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
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
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
Serve immediately while the duck is still warm and the aubergine retains its char.
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