Foie Gras and Duck Stuffed Tomatoes with Chanterelles

ai
Jennifer

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.

Foie Gras and Duck Stuffed Tomatoes with Chanterelles

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:

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a skillet, heat olive oil over medium heat. Add garlic and shallot, sauté until fragrant.
  4. Add chanterelle mushrooms and cook until softened. Season with salt and pepper.
  5. Fill each tomato with a layer of foie gras, followed by a layer of duck confit, and top with the sautéed chanterelle mushrooms.
  6. Place the stuffed tomatoes in a baking dish, cover with foil, and bake for 20 minutes.
  7. Remove the foil and bake for an additional 10 minutes until the tomatoes are tender.
  8. Garnish with fresh parsley before serving.