Preheat the oven to 400°F.

Score the duck breast skin and season with salt and pepper.

Heat a skillet over medium-high heat and add the vegetable oil. Sear the duck breasts in the skillet skin-side down until the skin is golden brown.

Transfer the duck breasts to a baking dish and roast in the oven for 15-20 minutes or until the internal temperature reaches 130°F.

While the duck is cooking, brush the eggplant slices with vegetable oil and season with salt and pepper. Roast them in the oven for 10-15 minutes or until lightly browned.

In a small bowl, whisk together the miso paste, sugar, rice vinegar, sake, and soy sauce until smooth.

Once the duck is done, remove it from the oven and let it rest for a few minutes before slicing it into thin pieces.

To serve, arrange the roasted eggplant slices on a plate and top them with the sliced duck breast. Drizzle the miso sauce over the top, sprinkle the sesame seeds over everything, and enjoy!