Ingredients
| EGGPLANT TAHINI | |
| 1 eggplant | |
| 1 garlic clove, sliced | |
| ¼ cup tahini | |
| 1 tablespoon pomegranate molasses | |
| ½ teaspoon lemon juice | |
| ½ teaspoon salt | |
| 1 tablespoon olive oil | |
| DUCK | |
| 2 duck breasts, trimmed of sinew | |
| 2 pinches ground cinnamon | |
| 4 twists black pepper | |
| basil leaves, to serve | |
| basil oil, to serve | |
| PICKLED KOHLRABI | |
| ½ cup apple cider vinegar | |
| 1 teaspoon fennel seeds, toasted | |
| 1 garlic clove, sliced | |
| ¼ cup caster sugar | |
| 1 kohlrabi, peeled, thinly sliced |
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Instructions
| 1. | EGGPLANT TAHINI |
| 2. | Char the eggplant until blackened and soft, about 30 minutes. |
| 3. | Cool, then peel off the skin. Blend with all the remaining ingredients. |
| 4. | Taste, adding more lemon juice or salt if needed. |
| 5. | DUCK |
| 6. | Season the duck with cinnamon, pepper and salt. |
| 7. | Place on a barbecue skin-side down and cook for 10 minutes. Turn over and cook for a further 2 minutes. |
| 8. | Take off the barbecue and rest the duck breasts for 5 minutes. |
| 9. | PICKLED KOHLRABI |
| 10. | Put the vinegar into a pot with the fennel seeds, garlic and sugar and bring to the boil. |
| 11. | Pour over the kohlrabi and allow to cool. |
| 12. | To serve, spoon some eggplant tahini onto a plate, add the duck breast and serve the pickled kohrabi on the side. |
| 13. | Drizzle over some basil oil and scatter with basil leaves. |
Recipes and food styling Helen Turnbull / Photography Anna Briggs