Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe
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About Tomatoes Stuffed With Foie Gras, Duck Confit, And Chanterelles Recipe:
Tasty
- 18 Ingredients
1
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
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* 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
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
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 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.
