Recipe: Stuffed Tomato Périguordine Style

1 Cut the tops off the tomatoes (2cm) then hollow them out, keeping the pulp, salt and pepper them then turn them over on a plate.

2 In a large salad bowl place the duck meat the bread slightly broken up, the chard greens the egg and garlic then, by hand make sure everything is well combined.

3 Turn on your oven to 180°(th6)

4 In a large baking dish place the tomatoes upright, fill them and replace the tops then around the crushed tomato pulp and the rendered juice with the 4 shallots, salt and pepper cook in the middle of the oven for 1 hour. After 45 minutes cover them (with foil) then after 1 hour turn off the oven and let them rest like that for 15 minutes.

5 While this is happening in a pan fry your duck bacon when it is almost crispy add the chanterelles salt and pepper and fry them for 5 to 6 minutes add a touch of garlic then turn off the heat and cover.

6 Your tomatoes are cooked with scissors cut the top of the shallots and remove the pulp then set aside. Serve on a warm shallow plate with the tomato in the middle a little tomato pulp around and the chanterelles and shallot pulp on each side.