Mix the miso, soy sauce, mirin and caster sugar into a bowl and set aside.
Heat the oven to 180°C/160°C fan/gas mark 4.
Halve the aubergines and score the flesh.
In a mixing bowl, combine the minced garlic, tamarind paste, brown sugar, honey, sesame oil and cider vinegar. Spoon over the aubergines and roast for about 40 minutes.
Heat a non-stick frying pan and add the tablespoon of oil. Place the duck skin-side down and fry for about 5 minutes until the skin is golden and crispy. Turn the duck breasts over and cook for 2 more minutes.
Remove from the heat. Place the duck onto a baking dish and spoon over the glaze. Shake the pan until the meat is evenly coated.
Oven cook for about 8–10 minutes, and rest before carving into slices.
Once the aubergine is cooked, remove from the oven and scoop its flesh into a blender. Blitz until smooth.
Serve the glazed duck with the purée, and greens on the side.
Recipe by Jody Spencer
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