Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

Name: Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe
Yield: 1
Cuisine: French

0 Rating

About Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe:

Tasty

By Slurrp

18 Ingredients

Ingredients

Adjust Servings :

Ingredients for Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

10 large vine ripe tomatoes
As required Kosher Salt
3 cup 4 rendered duck fat or vegetable oil
2 pound One bone in lamb shoulder
As required Freshly Ground Black Pepper
14 ounce duck foie gras, cut into 1/2 inch cubes
3 confit duck legs, bones removed, meat roughly chopped
8 ounce chanterelle mushrooms, roughly chopped
2 ounce 1⁄2 Parmigiano Reggiano, finely grated
1 cup 2 black truffle juice, optional
As required Piment d
As required Espelette
3 cloves garlic, smashed flat
3 sprig Thyme
1 bay leaf
1 cup chicken stock
3 tablespoon plus 1 tsp. balsamic vinegar
1 Juice of lemon

Nutrition

374g Fat(43.04%)
394g Protein(45.45%)
63g Carbs(7.27%)
30g Fiber(3.43%)
Other(0.80%)

Current Totals

Fat
374g
Protein
394g
Carbs
63g
Fiber
30g

MacroNutrients

Carbs
63g
Protein
394g
Fiber
30g

Fats

Fat
374g

Vitamins & Minerals

Calcium
803mg
Iron
69mg
Vitamin A
17462mcg
Vitamin B1
2mg
Vitamin B2
2mg
Vitamin B3
78mg
Vitamin B6
4mg
Vitamin B9
767mcg
Vitamin B12
45mcg
Vitamin C
443mg
Vitamin E
10mg
Copper
9mcg
Magnesium
715mg
Manganese
8mg
Phosphorus
4787mg
Selenium
411mcg
Zinc
45mg

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

STEP 01

Using a paring knife, cut 1⁄2-inch off each tomato top and set aside.

STEP 02

Using a melon baller or small spoon, scrape the insides from each tomato into a bowl, being careful not to tear through the skin.

STEP 03

Sprinkle the insides of the tomatoes with salt, then invert onto a rack set over a baking sheet and let drain for 1 hour.

STEP 04

Meanwhile, heat the oven to 300°.

STEP 05

In a medium dutch oven, warm 1⁄4 cup duck fat over medium-high heat. Season the lamb shoulder with salt and pepper, then add to the pot and cook, turning, until golden brown on all sides, about 12 minutes.

STEP 06

Transfer the pot to the oven and cook, turning the meat once halfway through, until tender and falling off the bone, about 2 hours.

STEP 07

Transfer the lamb to a rack and let cool. Shred the meat from the bone and transfer to a large bowl, discarding the bone.

STEP 08

Warm a large nonstick skillet over high heat.

STEP 09

Add half the foie gras and cook, undisturbed, until dark brown on one side, about 30 seconds. Shake the pan to ensure that the foie gras doesn

STEP 10

T stick to the bottom, then continue cooking until it is cooked to medium-rare, about 1 1⁄2 minutes more.

STEP 11

Using a slotted spoon, transfer the foie gras to the bowl with the lamb, drain off all the fat, and return the skillet to the heat. Repeat with the remaining foie gras, draining off all but 1⁄4 cup fat from the skillet.

STEP 12

Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

STEP 13

Using a slotted spoon, transfer the duck to the bowl with the lamb and foie gras, and return the skillet to the heat.

STEP 14

Using a paring knife, cut 1⁄2-inch off each tomato top and set aside.

STEP 15

Using a melon baller or small spoon, scrape the insides from each tomato into a bowl, being careful not to tear through the skin. Sprinkle the insides of the tomatoes with salt, then invert onto a rack set over a baking sheet and let drain for 1 hour.

STEP 16

Meanwhile, heat the oven to 300°. In a medium dutch oven, warm 1⁄4 cup duck fat over medium-high heat.

STEP 17

Season the lamb shoulder with salt and pepper, then add to the pot and cook, turning, until golden brown on all sides, about 12 minutes.

STEP 18

Transfer the pot to the oven and cook, turning the meat once halfway through, until tender and falling off the bone, about 2 hours.

STEP 19

Transfer the lamb to a rack and let cool.

STEP 20

Shred the meat from the bone and transfer to a large bowl, discarding the bone.

STEP 21

Warm a large nonstick skillet over high heat.

STEP 22

Add half the foie gras and cook, undisturbed, until dark brown on one side, about 30 seconds.

STEP 23

Shake the pan to ensure that the foie gras doesn

STEP 24

T stick to the bottom, then continue cooking until it is cooked to medium-rare, about 1 1⁄2 minutes more.

STEP 25

STEP 26

Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

STEP 27

Using a slotted spoon, transfer the duck to the bowl with the lamb and foie gras, and return the skillet to the heat.

STEP 01

Using a paring knife, cut 1⁄2-inch off each tomato top and set aside.

STEP 02

Using a melon baller or small spoon, scrape the insides from each tomato into a bowl, being careful not to tear through the skin.

STEP 03

Sprinkle the insides of the tomatoes with salt, then invert onto a rack set over a baking sheet and let drain for 1 hour.

STEP 04

Meanwhile, heat the oven to 300°.

STEP 05

STEP 06

Transfer the pot to the oven and cook, turning the meat once halfway through, until tender and falling off the bone, about 2 hours.

STEP 07

Transfer the lamb to a rack and let cool. Shred the meat from the bone and transfer to a large bowl, discarding the bone.

STEP 08

Warm a large nonstick skillet over high heat.

STEP 09

Add half the foie gras and cook, undisturbed, until dark brown on one side, about 30 seconds. Shake the pan to ensure that the foie gras doesn

STEP 10

T stick to the bottom, then continue cooking until it is cooked to medium-rare, about 1 1⁄2 minutes more.

STEP 11

STEP 12

Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

STEP 13

Using a slotted spoon, transfer the duck to the bowl with the lamb and foie gras, and return the skillet to the heat.

STEP 14

Using a paring knife, cut 1⁄2-inch off each tomato top and set aside.

STEP 15

STEP 16

Meanwhile, heat the oven to 300°. In a medium dutch oven, warm 1⁄4 cup duck fat over medium-high heat.

STEP 17

Season the lamb shoulder with salt and pepper, then add to the pot and cook, turning, until golden brown on all sides, about 12 minutes.

STEP 18

Transfer the pot to the oven and cook, turning the meat once halfway through, until tender and falling off the bone, about 2 hours.

STEP 19

Transfer the lamb to a rack and let cool.

STEP 20

Shred the meat from the bone and transfer to a large bowl, discarding the bone.

STEP 21

Warm a large nonstick skillet over high heat.

STEP 22

Add half the foie gras and cook, undisturbed, until dark brown on one side, about 30 seconds.

STEP 23

Shake the pan to ensure that the foie gras doesn

STEP 24

T stick to the bottom, then continue cooking until it is cooked to medium-rare, about 1 1⁄2 minutes more.

STEP 25

STEP 26

Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

STEP 27

Using a slotted spoon, transfer the duck to the bowl with the lamb and foie gras, and return the skillet to the heat.

RECIPE VIDEOS FROM THE INTERNET

How to make Italian stuffed-baked tomatoes with rice and roasted potatoes|வித்தியாசமான தக்காளி சாதம் by Macaron AndMe

Stuffed Tomato curry । भरवां टमाटर की ग्रेवी वाली सब्ज़ी । Stuffed Tomato gravy recipe by Nisha Madhulika

DUCK YO! by Scott Williams

French Stuffed Tomatoes – Bruno Albouze by Bruno Albouze

How To Make Foie Gras Terrine - Best Foie Gras Terrine Recipe - Foie Gras Recipe By Online Culinary School

Recipe - Stuffed Tomatoes By Hare Krsna Tv

Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

About Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe:

Ingredients for Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

How to Make Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe

RECIPE VIDEOS FROM THE INTERNET

Download App

Company

Quick Links

Legal

Top Stories

Partner sites :