– 2 duck magrets
– 4 aubergines
– 4 courgettes
– 1 red pepper
– 1 green pepper
– 4 tomatoes
– 1 onion
– 3 garlic cloves
– Black olives
– 3 tablespoons of olive oil
– 1 bouquet garni (thyme, bay leaves, parsley, celery stick….)
– Salt, ground pepper
1 • Wash, dry and peel, but not fully, the aubergines and courgettes. Cut into large dices.
2 • Remove seeds from the peppers, peel and dice. If possible, remove the skin of the tomatoes by dipping them into boiling water for 30 seconds, then cool and deseed.
3 • Heat the olive oil in a casserole dish. Add the chopped onion and cook on a low heat for 6 to 8 minutes. When the onion starts browning, add the crushed garlic cloves, the diced aubergines and peppers. Mix and add the diced aubergines, tomatoes and bouquet garni.
4 • Cover and let cook on low heat about twenty minutes.
5 • Place the magrets flesh side down on the work plan and, using a very sharp knife, make a cut regularly in one direction then in the other, to get a beautiful grid shape on it. Just heat a pan (with no fat) and place the magrets fat-side down. This way, the heat melts slowly the fat. Turn the magrets over and keep cooking according to your taste.
6 • Once they are cooked, slice, add a little salt flower and serve along with a small ramekin of ratatouille in which you will have put a few black olives.