Foie Gras and Duck Stuffed Tomatoes with Chanterelles
ai
Cuisine: French
This exquisite dish combines the rich flavors of foie gras and duck confit with the earthy aroma of chanterelle mushrooms, all stuffed within juicy tomatoes. It's a luxurious and elegant appetizer or main course that will impress your guests.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 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 scoop out the seeds and pulp to create a hollow cavity. Season the insides with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add garlic and shallot, sauté until fragrant.
- Add chanterelle mushrooms and cook until softened. Season with salt and pepper.
- Fill each tomato with a layer of foie gras, followed by a layer of duck confit, and top with the sautéed chanterelle mushrooms.
- Place the stuffed tomatoes in a baking dish, cover with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the tomatoes are tender.
- Garnish with fresh parsley before serving.