2 x duck breasts

1 tsp each of smoked paprika, cumin, salt, black pepper, ground cinnamon, cumin, ground cloves

Sauce – 2 aubergines

1 clove garlic

50g butter

50g flour

10g smoked paprika

300ml milk

100g feta cheese

50g labneh to serve


1. Mix the spices together, then rub all over the duck. Cover and chill 30 minutes

2. Bring back to room temp, then cook from a cold pan for 6mins on skin side, 2 on the flesh, then 8 minutes in a 200C oven. Rest

3. Sauce – roast/char the aubergines until blackened. Peel and discard the skin, then chop the aubergine flesh

4. Melt the butter in a pan, add the flour, paprika and garlic. Gradually add the milk. Bring to the boil. Add the cheese, cook 5 minutes, add the aubergine

5. Serve sauce, duck and labneh

6. Garnish with lots of parsley, some lemon and flatbread.