This is a delicious recipe from award winning producer Mr Duck . He supplies our deli counter with confit duck which is a traditional speciality of southwestern France. Their tasty chickens are free range and are 100% naturally fed.

What Is Confit?

Confit is a cooking term to describe food cooked in  oil at a low temperature (90 °C or less) compared to deep frying (160–230 °C). First the meat is cured in salt along with  herbs and garlic for extra flavour. Then it’s cooked for a long time at the low temperatures which results in extremely tender meat that falls easily off the bone.

This recipe is for 6 people, allow about 30 min preparation time and a further 40-50 min for the cooking.

Ingredients For Confit Duck Stuffed Tomatoes

350 g of duck confit from Morley Butchers
6 large tomatoes
1 slice of sandwich bread
30 ml of milk
1 egg
1 finely chopped sweet onion
long grain rice
2 tsp. grated parmesan
150ml of duck stock (you can also use chicken stock – available on our counter)
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

Cooking Method For Confit Duck Stuffed Tomatoes

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 confit (crumbled into strands), onion, garlic, parsley.  Season generously with salt, pepper and stir again to achieve a even mixture.

Cut the cap off the tomatoes and carefully scoop them out. Put the tomato pulp aside in a small bowl. Season the inside of the tomatoes with a little salt and pepper. Fill 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 stock and a few sprigs of rosemary.

Pour this mixture into the bottom of a gratin dish. Place the stuffed tomatoes on top, drizzle with olive oil, then bake for about 40 minutes at 180 °C. Check the cooking of the rice after 20 or 30 minutes if it is getting too dry add a little more of water as necessary during cooking.

Serve hot.