Vegetable and Smoked Duck Clafoutis

Wash the tomatoes and courgettes.
Chop the herbs.
Cut the mushrooms into quarters.
Dice the courgettes. (approximately 1.5 cm across).
Cut the cherry tomatoes in half, salt them and then place in a colander to let them sweat.
Add a little Sublim’ “L’Intense” duck fat into a frying pan and cook the courgette over a medium heat for 5 mins, season with salt and pepper, then remove to a container.
Fry the mushrooms in the duck fat.
Beat the eggs together with the salt, pepper, flour, milk + the herbs.
Grease an oven dish, pour in the clafoutis mixture, and spread the courgette, mushrooms and cherry tomatoes evenly.
Add some slices of smoked duck breast (keep some for later).
Bake at 180 °C for at least 35 mins.
Top with a few slices of smoked duck breast to finish.
Serve with a salad. If there are any leftovers, this is excellent as an appetiser, either cold or reheated.