1 duck, large beans 400 g, onions 2 heads, roots 100 g, 1 bay leaf, savory 2 g, tomato paste 1 tablespoon, flour 1.5 tbsp, vegetable oil (or pork fat) 250 ml, meat broth 2 cups, smoked loin 60 g, 2 eggplants, red wine 1 cup, salt and pepper to taste.

Salt and pepper the treated washed duck and fry (about 30 minutes) in butter, along with sliced ​​roots and onions, adding a little water. Transfer the duck to another bowl, add flour to the remaining vegetables, dilute with broth and wine, boil for 15 minutes and strain. Cut the washed eggplant into slices, salt, let drain (10 minutes) and fry each slice in hot oil on both sides. Pour the sorted and washed large beans with cold water, boil for 10 minutes, drain the water, pour cold water again, put the smoked loin in the pan and cook for about 2 hours. Sauté finely chopped onions in oil (100 ml), add tomato paste and season with boiled beans, put salt, pepper, bay leaf, savory, boil for a few minutes and put on a dish. Cut the duck into portions, lay on the beans, laying the fried eggplants around the edges of the dish. Serve the sauce hot in a gravy boat.