Aubergine Caviar and Smoked Duck Breast


  • 1 100g portion of smoked duck breast, pre-sliced
  • 1 fresh French stick
  • 2 aubergines
  • 2 cloves of garlic
  • 6 basil leaves
  • 2 tablespoons of olive oil
  • Salt, pepper


Wash and cut the aubergines in half lengthways and put a few cubes to one side for decoration. Slice the flesh of the aubergines with a knife and drizzle with olive oil.

Put the prepared aubergines into the oven at 200°C for 10 to 15 minutes.

When the vegetable is properly cooked, scrape out the flesh of the aubergine with a spoon and blend with the garlic, the basil and a spoonful of olive oil. Season and put to one side to cool. 

To make your appetisers, spread a layer of aubergine caviar on to slices of bread and garnish each of them with the slices of smoked duck breast.


You can replace the French stick with farmhouse bread which has a more rustic flavour.
You can lightly toast the slices of French stick to give a slight crunch to your appetisers.

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