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Pan-fried duck breast with smoked aubergine purée and sautéed spinach

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  • 2 large aubergines, skin pierced several times with a skewer, cut in half lengthways
  • 4 duck breasts, skin on
  • 3-4 tbsp wood chips, for smoking the aubergines
  • 75g/3oz butter
  • ½ lemon, juice only
  • salt and freshly ground black pepper
  • 500g/1lb 2oz baby spinach leaves
  • 2-3 tbsp water