Recipe: My Andean Cornues Stuffed with Duck and Loire Mushrooms

1 Cut the tomatoes in half lengthwise then hollow them out and salt them and keep them upside down.

2 In a salad bowl place your duck breast cut into tiny squares (like steak tartare)
add a little chopped garlic herbs a piece of bread soaked in milk salt and pepper and by hand knead well.

3 Preheat your oven to 190°(th6+).

4 Cut your duck fat into small cubes and line the bottom of an ovenproof dish with it.

5 Then place your 8 tomato halves on top and fill them with your duck preparation then on each push in a clove of garlic, around it put your small onions thyme bay leaf and the chopped tomato flesh salt and pepper and into the oven (middle of oven).

6 After 30 minutes cover them with parchment paper.

7 When cooking is done add the chanterelles around and turn off the oven
and let "rest" this way for 15 minutes.
Serve in the dish in the center of the table.