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

step 1

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

step 2

• STEP 2.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 3

• STEP 3.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 4

• STEP 4.Meanwhile, heat the oven to 300°.

step 5

• STEP 5.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 6

• STEP 6.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 7

• STEP 7.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 8

• STEP 8.Warm a large nonstick skillet over high heat.

step 9

• STEP 9.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

• 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 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

• STEP 12.Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

step 13

• 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

• STEP 14.Using a paring knife, cut 1⁄2-inch off each tomato top and set aside.

step 15

• 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

• 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

• 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

• 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

• STEP 19.Transfer the lamb to a rack and let cool.

step 20

• STEP 20.Shred the meat from the bone and transfer to a large bowl, discarding the bone.

step 21

• STEP 21.Warm a large nonstick skillet over high heat.

step 22

• STEP 22.Add half the foie gras and cook, undisturbed, until dark brown on one side, about 30 seconds.

step 23

• STEP 23.Shake the pan to ensure that the foie gras doesn

step 24

• 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 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

• STEP 26.Add the duck to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes.

step 27

• 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.