Duck & Chanterelle Stuffed Tomatoes flavorful and golden

1 Cut the tomatoes lengthwise in half, then scoop them out and salt them. Keep them turned upside down.

2 In a bowl, place your duck breast cut into tiny cubes (like steak tartare). Add some chopped garlic, herbs, a crust of bread soaked in milk, salt and pepper. Mix well by hand.

3 Preheat your oven to 375°F (190°C) (gas mark 6+).

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

5 Place your 8 tomato halves on top and fill them with your duck mixture. On each half, tuck in a thin slice of garlic. Around them, add your spring onions, thyme, bay leaf and the chopped tomato flesh. Season with salt and pepper. Into the oven, in the middle.

6 After 30 minutes, cover them with parchment paper.

7 When cooking is complete, add the chanterelles around and turn off the oven. Let « rest » like this for 15 minutes. Serve in the dish at the center of the table.