Ingredients Jump to Instructions ↓

  1. 2 small duck breasts

  2. 4 small wedges pumpkin

  3. 2 Lebanese eggplants, quartered lengthways

  4. a splash of olive oil

  5. 4 slices haloumi cheese

  6. Dressing

  7. 1 piece preserved lemon, rinsed, chopped finely

  8. juice of 1 lemon

  9. 1 teaspoon caster sugar

  10. sea salt and plenty of freshly ground black pepper

  11. pinch of berbere spice blend

  12. pinch of za'tar spice blend

  13. cup olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C.

  2. Score skin side of duck breasts and season well with salt and pepper.

  3. Combine dressing ingredients in a small blender and blend until smooth. Check the seasoning and set aside.

  4. Place pumpkin and eggplants in a baking tray and drizzle with a little olive oil, salt and pepper. Transfer to the oven and bake for 20 minutes, checking that the vegetables do not over-brown, turning them if necessary.

  5. Heat a large non-stick frying pan or grill plate and cook duck breast skin-side down until skin is golden brown and crisp and much of the fat has rendered from the skin.

  6. Transfer duck to a second baking dish, skin-side up and bake in the oven 5-10 minutes or until cooked as desired.

  7. Remove rendered fat from frying pan and reserve for roasting potatoes at a later date. Wipe out the pan and return to the heat. Cook haloumi 30 seconds each side or until golden brown.

  8. For the dressing, combine dressing ingredients in small bowl; mix.

  9. To assemble the dish, arrange pumpkin, eggplant and haloumi on the plate. Top with sliced duck breast and drizzle with dressing.


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