Foie Gras and Duck Stuffed Tomatoes with Chanterelles
ai
Cuisine: French
These tomatoes are a luxurious combination of rich foie gras, tender duck confit, and earthy chanterelle mushrooms. The flavors meld together beautifully inside the juicy roasted tomatoes, making this dish a gourmet delight.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: Serves 4
Ingredients:
- 4 large tomatoes
- 100g foie gras
- 200g duck confit
- 150g chanterelle mushrooms
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and carefully hollow them out, removing the seeds and flesh. Season the insides with salt and pepper.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the garlic, shallot, and chanterelle mushrooms until softened.
- Add the duck confit to the skillet and cook until heated through. Remove from heat and set aside.
- Stuff each tomato with a layer of foie gras followed by the duck and chanterelle mixture.
- Place the stuffed tomatoes in a baking dish, drizzle with the remaining olive oil, and bake in the preheated oven for 20-25 minutes until the tomatoes are softened.
- Garnish with fresh parsley before serving.
- Enjoy these decadent Foie Gras and Duck Stuffed Tomatoes with Chanterelles!