Ingredients

Steps

• Preheat the oven to 180°C and a deep-fat fryer to 180°C.
• Brown the duck breasts skin-side down in a hot oiled frying pan for 4 minutes.
• Roast the duck in the oven for 8 minutes until cooked through.
• Ladle hot oil over the duck skin for 2 minutes until crispy and set aside to rest.
• Deep-fry the diced aubergine for 3 minutes until golden and drain on paper.
• Simmer miso, sugar, honey, and 100ml water until reduced and golden-brown.
• Blanch the kale in boiling salted water for 2 minutes and drain.
• Plate the kale, aubergine, sliced duck, and miso sauce, then garnish with edamame and sesame seeds.