ROASTED DUCK BREAST, BAKED EGGPLANT, WASABI AND WATERCRESS SALAD David Myers, Sona

Ingredients 4 duck breasts (approximately six ounces each) 3 tablespoons wasabi paste 4 Japanese eggplants ½ cup soy sauce 2 bunches watercress 4 tablespoons olive oil ½ lemon salt and freshly ground pepper 2 tablespoons honey 2 tablespoons butter

Method

Duck: With a knife, score the duck skin lengthwise.  Heat a large sauté pan, place duck breasts skin side down and render the fat from the breasts until crisp.  Season the flesh side of the breasts with salt and pepper. Place them on a rack atop a baking sheet with the skin side down in a 400 degree oven for 8 minutes.  Take the sheet out of the oven and brush the breasts with soy sauce and let rest in a warm place.

Eggplant: Cut eggplants in half lengthwise and score the skin side.  Season with salt and pepper and 2 tablespoons of olive oil and 1 tablespoon of soy sauce.  Place eggplants, flesh side down on a parchment lined baking sheet.  Place in a 350 degree oven for 11 minutes or until soft.

Wasabi: Mix 3 tablespoons wasabi, 2 tablespoons soy sauce, 2 tablespoons of melted butter, and 2 tablespoons honey.  Mix well and reserve.

Watercress Salad: Season watercress with salt and pepper and toss in 2 tablespoons of olive oil and lemon juice.

On a warm plate, place a duck breast in the middle, place 2 eggplant pieces, cross-hatched next to the duck.  Place one tablespoon of wasabi sauce and watercress salad on top of the duck.

Serves 4