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Vegetable and Smoked Duck Clafoutis

DUCK FAT “L’Intense”
With summer fast approaching, roll on outdoor walks, sunshine, donning sunglasses … Why not enjoy a meal or a picnic together? Have you thought of trying a vegetable clafoutis? A nice simple recipe that is deliciously moreish
Preparation : 30 mins
Baking : 35 mins
Serves 6
250 g courgettes
250 g cherry tomatoes
100 g button mushrooms
50 cl milk
4 eggs
125 g flour or cornstarch
Chives or parsley or basil
200 g smoked duck breast
50 g Sublim’ "L’Intense" duck fat


1 frying pan
1 oven dish


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.

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