- Duck breast - 700 Grams
- Potatoes - 1.3 Kilogram
- Eggplant average - 1 Piece
- Garlic - 3 Teeth
- Vegetable oil - - Piece
- Salt - - To taste
Ingredients. Cut the eggplant into mugs of about 1.5-2 cm thick. Salt on both sides and transfer to a bowl for 15-20 minutes. Cut the duck into the same pieces (the smaller the pieces, the faster the preparation). Preheat a deep frying pan, add a little oil and all the meat. Cook the duck over medium heat, stir occasionally. Cook until brownish on all sides. Reduce the heat and cut the garlic into the pan. Peel and cut the potatoes, add it to the duck and cook all together, occasionally stirring. In the meantime, take care of eggplant. Remove from the bowl and dry with a paper towel. Continue cooking until the potatoes are brownish on all sides. Now it's time to add the eggplant. If there is not enough space in your frying pan, then you can move everything to a large saucepan. And so, cut the eggplant. Add in a saucepan and pour in 1/2 cup of water. Salt to taste. Close the lid and cook over low heat until all the ingredients have been cooked. When everything is ready, turn off the fire, mix everything properly and serve it to the table. Bon Appetit.
Servings: 4-8