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If you love duck, but you’re unsure about cooking it, boneless breasts are the perfect confidence builder. The skillet technique in this recipe is no harder than cooking a steak.
The trick is to lightly score the skin in a crosshatch pattern and then cook the breasts slowly, skin side down, so the fat renders before the skin gets too brown. Don’t be tempted to baste the duck in that rendered fat. Instead, do just the opposite. Remove most of the fat every few minutes so the meat never gets “deep-fried” and overcooked. Save every drop of the fat for cooking roasted or fried potatoes.
We call for whole ducks in this recipe because we want you to use the legs and thighs for the duck confit on page 286. But if butchery is not your thing, just buy 4 boneless duck breasts. Serve this dish with plenty of crusty bread or flatbread to sop up all the flavors.
Follow along with Chefs Justin and Tracey as they make this dish live!
Why You’ll Love This Duck Breast with Charred Eggplant Recipe
This dish is a perfect balance of rich, savory duck and smoky, silky eggplant puree, bringing a sophisticated yet approachable flavor profile to your table. The careful technique of rendering the duck skin slowly ensures a crispy, golden crust without overcooking the meat, delivering tender, juicy slices every time. Complemented by a fresh, vibrant tomato-herb salad and tangy pickled blackberries, each bite offers a harmony of textures and tastes—from the fatty richness of the duck to the bright acidity of the accompaniments. It’s a dish that feels both luxurious and homey, making it an ideal choice for special dinners or whenever you want to impress without stress.
Key Ingredients in This Duck Breast with Charred Eggplant
This dish showcases a handful of thoughtfully chosen ingredients that create its bold, layered flavors:
- Duck breast – The star protein, prized for its rich, tender meat and crispy, flavorful skin when cooked properly.
- Eggplant – Charred on the grill for a deep smoky flavor, then blended into a silky, creamy puree that complements the duck beautifully.
- Sun Gold tomatoes and fresh herbs – Mint, parsley, basil, and chives brighten the dish with fresh, herbaceous notes and a pop of color.
- Pickled blackberries – Offering a sweet-tart contrast that cuts through the richness of the duck and adds unexpected complexity.
- Tahini and red wine – In the eggplant puree, these ingredients add subtle creaminess and a touch of acidity that balance the smoky tones.
How to Make Duck Breast with Charred Eggplant
- Prepare the eggplant puree: Char the whole eggplant on a hot grill until the skin is blackened and the inside is soft. While grilling, gently cook garlic in olive oil and char thick onion slices. Reduce the red wine by half on the stove. Blend the eggplant (with skin), garlic and oil, charred onion, reduced wine, tahini, and salt until smooth. Set aside.
- Break down the duck: Remove breasts and legs from each duck, saving legs for another use. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Refrigerate uncovered until ready to cook.
- Sear the duck breasts: Heat neutral oil in a pan over medium-high heat. Season the duck breasts with salt and place skin side down. Reduce heat to medium-low and slowly render the fat, draining excess every few minutes. Cook until skin is crisp and browned, about 10-15 minutes. Flip and cook the other side for 2 minutes for medium-rare.
- Make the salad: Toss together mint, parsley, basil, chives, Tiger cherry tomatoes, olive oil, sherry vinegar, and salt.
- Pickle the blackberries: Boil vinegar, verjus, fish sauce, sugar, and salt until sugar dissolves. Cool, then pour over blackberries and chill at least one hour.
- Plate and serve: Spread eggplant puree on plates, slice duck breasts against the grain, and arrange on top. Add tomato-herb salad on the side and garnish with pickled blackberries.
Duck Breast with Charred Eggplant
Recipe Type:
Main Dish
Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Servings:
4
Ingredients
For the eggplant puree:
- 1 medium eggplant (about 3⁄4 lb), pierced with a fork 1 clove garlic, sliced
- 1⁄2 cup extra-virgin olive oil
- 2 slices yellow onion, each 1⁄2 inch thick
- 2 tablespoons bright, fruity red wine (such as Pinot Noir) 1 teaspoon tahini
- Kosher salt
For the duck:
- 2 whole ducks
- 1 tablespoon rice oil or other neutral-flavored oil Kosher salt
For the tomato-herb salad:
- Leaves from 1 bunch mint, torn
- Leaves from 1 bunch flat-leaf parsley, torn Leaves from 1 bunch basil, torn
- 2 bunches chives, cut into 1-inch lengths 2 cups Tiger cherry tomatoes, cut into 1⁄2-inch-thick rounds
- 1⁄4 cup extra-virgin olive oil
- 4 teaspoons sherry vinegar
For the pickled blackberries:
- 1⁄4 cup white balsamic vinegar
- 1⁄4 cup white verjus
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 6 oz blackberries (about 11⁄4 cups)
Instructions
To make the eggplant puree:
- Prepare a gas or charcoal grill for direct cooking over high heat. Brush the grill grate clean. Place the whole eggplant on the grill and char, turning as needed, for about 30 minutes, until all the skin is black and the eggplant is soft all the way through. Transfer to a plate and remove and discard the stem.
- While the eggplant grills, in a small pot, combine the garlic and olive oil and place on the grill over a cooler area of the fire. Cook slowly for about 15 minutes, until the garlic is golden and soft. Remove from the grill. Place the onion slices on the grill rack directly over the fire and char, turning as needed, until blackened and soft.
- In a small pot, heat the wine over medium-low heat on the stove top until reduced by half. In a blender, combine the eggplant with its charred skin, the garlic and oil, the charred onion, reduced wine, tahini, and 1/2 teaspoon salt and process until a smooth puree forms. Set aside.
To break down the duck:
- Working with 1 duck at a time, remove the breasts and then remove the legs, keeping the thighs attached. Save the whole duck legs for the confit on page 286 and use the duck carcass for stock. Trim the breasts and then score the skin side in a crosshatch pattern, cutting at 1/2-inch intervals through the skin and fat but not the flesh. Refrigerate, uncovered, until ready to sear.
To sear the duck and render the fat:
- In a 12-inch nonstick sauté pan, heat the rice oil over medium-high for 2 minutes. Season the duck breasts on both sides with salt and carefully place, skin side down, in the pan. Reduce the heat to medium-low and slowly render as much of the fat in the skin as possible, draining the fat that collects in the pan every 2 to 5 minutes. Continue to cook for a total of 10 to 15 minutes, until the skin turns brown and crisps slightly.
- Flip the breasts, raise the heat to medium-high, and continue to cook for 2 minutes longer for medium-rare to medium. An instant-read thermometer inserted into the thickest part of a breast should register between 136°F and 140°F. Transfer the breasts to a cutting board and let rest for 4 to 5 minutes before cutting and serving.
To make the salad:
- Combine all of the ingredients and stir to mix well.
To make the pickled blackberries:
- In a small pot, combine the vinegar, verjus, fish sauce, sugar, and salt and bring just to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat, let cool, cover, and chill.
- Put the blackberries in a medium bowl and pour the chilled vinegar mixture over the blackberries. Cover and let sit at room temperature for at least 1 hour or up to 2 days. Makes about 1 cup.
To serve:
- Cut the duck breasts against the grain into 1/2-inch-thick slices. Divide the eggplant puree between individual plates. Top with a sliced duck breast. Spoon the salad to one side and garnish with pickled blackberries.
Wine Pairing: The Perfect Pour for Duck Breast with Charred Eggplant
Duck breast calls for a red wine that can stand up to its rich, savory flavor while complementing the smoky eggplant and bright herb salad. Kendall-Jackson Grand Reserve Pinot Noir is an exceptional match — its silky tannins, vibrant red fruit, and subtle earthy notes harmonize beautifully with the duck’s crispy skin and tender meat. The wine’s balanced acidity also cuts through the richness, refreshing your palate with every sip.
For another stellar Pinot Noir option, Outland Ridge Pinot Noir from Anderson Valley offers bright cherry and raspberry flavors with a hint of spice and earthiness that perfectly complements the smoky char of the eggplant and the herbal freshness of the salad. Its elegance and vibrancy make it a fantastic pairing choice.
If you prefer white wine, the Kendall-Jackson Grand Reserve Chardonnay offers a luscious, creamy texture with hints of ripe stone fruit and a touch of oak that complements the charred eggplant and the brightness of the tomato-herb salad. Either way, these wines elevate the dish and make for a memorable dining experience
Check out our blog on how to pair wine with duck to learn more.
