Tomatoes Stuffed with Foie Gras Duck Confit and Chanterelles Tomates Farcies
Ingredients
- 10 large vine-ripe tomatoes
- Kosher salt
- 3⁄4 cup rendered duck fat or vegetable oil
- One 2-lb. bone-in lamb shoulder
- Freshly ground black pepper
- 14 oz. duck foie gras, cut into 1/2-inch cubes
- 3 confit duck legs, bones removed, meat roughly chopped
- 8 oz. chanterelle mushrooms, roughly chopped
- 2 1⁄2 oz. Parmigiano-Reggiano, finely grated
- 1⁄2 cup black truffle juice, optional
- Piment d’Espelette
- 3 cloves garlic, smashed flat
- 3 sprigs thyme
- 1 bay leaf
- 1 cup chicken stock
- 3 tbsp. plus 1 tsp. balsamic vinegar
- Juice of 1 lemon
Instructions
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