Duck meat confit STUFFED TOMATOES

 

For 6 people, preparation 30 min, cooking 40-50 min: 6 large tomatoes, 350 g of duck meat confit , 1 slice of sandwich bread, 30 ml of milk , 1 egg, 1 finely chopped sweet onion, long grain rice, 2 tsp. grated parmesan, 150gr of duck stock, 1 clove of finely chopped garlic, 1 small bunch of chopped flat-leaf parsley, a few sprigs of fresh rosemary, 1 drizzle of olive oil, salt and pepper .

 

In a large bowl, whisk the milk and egg. Add the crumbled sliced ​​bread and coarsely mash it with the fork in the milk. Add the duck meats confit, onion, garlic, parsley. Salt, pepper generously and mix again to obtain a homogeneous filling.

Cut the cap off the tomatoes and carefully empty them. Store the tomato pulp in a small bowl. Season the inside of the tomatoes with a little salt and pepper. Garnish with stuffing. Sprinkle with grated Parmesan cheese (optional). Close the tomatoes with their caps.

In a bowl, mix the grains of rice not yet cooked (adjust the amount of rice according to the appetite of your guests), the tomato pulp, the duck stock in crumbs, and a few sprigs of rosemary.

Pour this mixture into the bottom of a gratin dish. Add the stuffed tomatoes over it, drizzle with olive oil, then bake for about 40 minutes at 180 ° C. Check the cooking of the rice. Add a few tablespoons of water if necessary during cooking.

Serve hot.