Serves: 10 people
Preparation time: 4 hours 30 minutes
- 10 large ripe tomatoes
- 3⁄4 cup melted duck fat or vegetable oil
- 2kg lamb shoulder with bone
- Ground black pepper
- 400g duck foie gras, cut into small cubes
- 3 duck legs confit, boneless, meat coarsely chopped
- 230g chanterelles, coarsely chopped
- 60g grated cheese
- 1/2 cup black truffle juice (optional)
- Espelette pepper
- 3 cloves garlic, crushed flat
- 3 sprigs thyme
- 1 bay leaf
- 1 cup chicken stock
- 3 tbsp. plus 1 c. balsamic vinegar
- juice of 1 lemon
The stages of preparation
Using a paring knife, cut off each tomato top and set aside. Using a small spoon, scrape the inside of each tomato into a bowl, taking care not to tear the skin. Sprinkle the insides of the tomatoes with salt, then invert onto a rack on a baking sheet and leave to drain for 1 hour.
- Meanwhile, heat the oven to 200°C. In a medium saucepan, heat 1/4 cup duck fat over medium-high heat. Season the lamb shoulder with salt and pepper, then add to the pot and cook, turning, until browned on all sides, about 12 minutes.
- Transfer the pan to the oven and cook, turning the meat once halfway through cooking, until it is tender and falling off the bone, about 2 hours. Transfer the lamb to a wire rack and let cool. Shred the meat from the bone and transfer it to a large bowl, discarding the bone.
- Heat a large non-stick pan over high heat. Add half the foie gras and cook, until dark brown on one side, about 30 seconds. Shake the pan to make sure the foie gras doesn't stick to the bottom, then continue cooking until medium-rare, about 1 1/2 minutes more. Using a skimmer, transfer the foie gras to the bowl with the lamb, drain off all the fat and return the pan to the heat. Repeat with the remaining foie gras, draining all but 1/4 cup of the fat from the pan.
- Add the duck to the pan and cook, stirring occasionally, until hot, about 2 minutes. Using a skimmer, transfer the duck to the bowl with the lamb and foie gras, and return the pan to the heat.
- Add the chanterelles and cook, stirring, until they release their liquid and turn golden, about 4 minutes. Scrape the chanterelles and any fat remaining in the pan into the bowl with the duck and foie gras, then stir in the parmesan and truffle juice, if using. Season the filling with salt and Espelette pepper.
- Heat the oven to 275°C. In a large baking dish large enough to hold all the tomatoes, arrange the tomatoes cut side up. Divide the filling evenly between the tomatoes, then cover each with its reserved top. Drizzle 1⁄2 cup of the remaining duck fat over the tomatoes and sprinkle garlic, thyme, and bay leaf over the top. Bake until tomatoes are tender and filling is hot, 20 to 25 minutes.
- Using a large spoon or spatula, carefully transfer the tomatoes to a serving dish. Pour the stock into the baking dish, scrape up any bits that have stuck to the pan, then pour the liquid from the pan, herbs and garlic into a small saucepan. Stir the balsamic vinegar and lemon juice into the pan, bring to a boil, and cook until reduced to 1⁄3 cup, about 5 minutes. Pour the sauce through a fine sieve into a bowl, discarding the solids, and season with salt and Espelette pepper to taste. Serve the tomatoes hot, with a dollop of sauce on each and extra sauce on the side.