- 6 duck Marylands (250gm-300gm each)
- Lemon halves, for rubbing
- 2 tbsp salt
- 2 tsp sweet paprika
- 1 tsp coarsely ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp ground cumin
- 100 ml olive oil
- Greek-style yoghurt and chopped flat-leaf parsley, to serve
- 2 large eggplants
- 1 garlic clove, grated
- 50 gm butter
- 25 gm plain flour
- 25 gm cornflour
- 320 ml milk
- 100 gm kasar, grated
- 125 gm unsalted butter, softened
- 20 gm sweet paprika
- ½ tsp Turkish chilli
- 1Rinse duck under cold water and rub all over with lemon, pat dry with paper towels and place in a plastic container large enough to fit duck in a single layer. Combine salt and spices in a bowl, sprinkle over duck, then rub oil into duck and refrigerate 20-30 minutes to marinate.
- 2Remove duck from marinade and steam in a steamer over a pot of gently simmering water until tender (2-2½ hours). Set aside.
- 3Meanwhile, for smoky eggplant sauce, burn coals on a charcoal barbecue down to white embers and wait 15 minutes for embers to settle (or use a barbecue on medium heat). Pierce eggplant all over with a small knife, then barbecue until smoky and charred (10-15 minutes). Halve lengthways and scoop out flesh (discard skin), salt lightly and drain in a colander for 20-30 minutes. Purée eggplant with garlic in a food processor. Reserve. Stir butter and flours in a saucepan over medium heat until lightly browned (5-6 minutes). Add milk gradually, stirring continuously, bring to the boil and stir until very thick (5-6 minutes). Add puréed eggplant and cheese and stir until cheese melts (1-2 minutes). Season to taste and keep warm.
- 4For paprika butter, beat the butter with a spatula until pale and creamy, then add paprika and chilli and mix well. Set aside.
- 5Grill duck skin-side down in a char-grill pan over high heat, turning once, until charred (8-10 minutes skin side; 5 minutes flesh side). Serve duck on smoky eggplant sauce topped with yoghurt, paprika butter and parsley.
Kasar is a Turkish cheese available from Turkish grocers and cheese shops. If it's unavailable, substitute kasseri or Gruyère.
Drink Suggestion: Sevilen Narince from Turkey – a dry white wine with minerals and notes of white ripe peach and apricot. Drink suggestion by Joe Valore