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Stuffed aubergine with duck

DUCK FAT “L’Intense”
A recipe that evokes summer holidays, and a fresh take on moussaka.
Preparation : 30 mins
Baking : 1 hour
Serves 4
300 g / 350 g duck fillet
Sublim’ “L’Intense” duck fat
2 garlic cloves
2 aubergines
250 g passata or fresh tomatoes
1 onion
1 tsp cinnamon
1 tsp cumin powder
2 sprigs thyme
1 bay leaf
1 tsp dried oregano or a few fresh oregano leaves
150 g Feta


1 frying pan
1 roasting dish


Preheat the oven to 190°C.
Peel the onion and garlic and chop.
Chop the duck fillet.
Wash the aubergines, slice in half lengthwise, then cut 1 to 2 cm off the rounded ends to form a stable base and dice any aubergine trimmings.
Use a knife to score a grid pattern into the centre of the aubergines (this will help them to cook faster).
Season with salt and pepper, then brush the flesh of the aubergine with liquid Sublim’ “L’Intense” duck fat,
Bake in a roasting dish for 20/25 mins.
Add a tablespoon of “L’Intense” duck fat into a frying pan, then sauté the onion, aubergine and garlic over a medium heat for 5 minutes.
Add in the meat, season with salt and pepper, then brown the meat a little.
Add in the tomato, herbs (thyme, bay leaf + a little of the oregano) and spices, taste to check the seasoning, and leave to cook for 15 to 20 mins.
Take the aubergines out of the oven, spread over the stewed duck, top with crumbled feta and return to the oven for another 5 to 10 mins.

Tip: This applies to most recipes that include spices and/or herbs! : Instead of using all the herbs and spices when you start cooking, keep some aside, and then add them, to taste, when you are checking the seasoning.

Suggestion: top with a little fresh feta just before serving.

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