Duck Meat Confit Stuffed Tomatoes

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot.