Duckling Ratatouille

Duckling Ratatouille

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Servings: 4
Calories: 981


  • 4 lb duck jointed into 8 pieces
  • 8 oz aubergines trimmed and cut into 5 mm (1/4 inch) slices
  • 8 oz courgettes trimmed and cut into 5 mm (1/4 inch) slices
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • 1 oz butter
  • 4 oz onions skinned and thinly sliced
  • plain flour for coating
  • 1/2 tsp dried sage
  • 1/4 pint dry red wine
  • 1/4 pint light stock
  • 8 oz tomatoes skinned and sliced
  • 2 oz fresh white breadcrumbs


  • Remove the skin and fat from the duck, reserving 50 g (2 oz) fat. Cut this into fine strips.
  • Sprinkle the aubergines and courgettes with salt and leave to stand for 20 minutes. Pat dry.
  • Heat the oil and butter in a pan and brown the onions. Drain and place in a 2.3 litre (4 pint) ovenproof dish.
  • Toss the duck in flour and brown on both sides in the frying pan. Place on top of the onions.
  • Layer up the dish with aubergines, courgettes, seasoning, sage, wine and stock. Top with the tomatoes, breadcrumbs and duck fat. Bake at 200°C (400°F) mark 6 for 1 1/4 hours, covering with foil if necessary.
Calories: 981 kcal
Carbohydrates: 21 g
Protein: 26 g
Fat: 86g
Saturated Fat: 29 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 403 mg
Potassium: 882 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1161 IU
Vitamin C: 27 mg
Calcium: 75 mg
Iron: 6 mg
Ingredients Duck
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