1.   Remove duck pieces with a slotted utensil and set aside.

2.   Remove eggplant with slotted utensil and set aside.

3.   Remove with a slotted utensil to paper towels to drain.

4.   With a slotted utensil, remove onion from pan and set aside.

5.   With slotted utensil, transfer meat to a platter and keep warm.