Garden-ripe tomatoes are the taste of summer. Experiment with this exquisite recipe using tomatoes and confit duck by French chef Yves Quemarais.

  • 1 hr
  • 4
  • Medium


  • 4 large tomatoes
  • 4 confit duck legs
  • 1 large shallot
  • 20g parsley
  • 50g grated gruyere
  • 2 tbsp bread crumbs


Chop off the tops of each tomato.

Scoop the tomatoes out and reserve the inside of them for later. Crumble the duck legs and mix with both the finely chopped shallot and the parsley.

Stuff the tomatoes with the duck mixture and top them with the grated cheese and bread crumbs. Put the tomato tops back on the tomatoes.

Put the stuffed tomatoes in a dish with the tomato flesh and put it in the oven at 160°c for 45 minutes. Serve with rice.

You can follow Yves on Twitter for more delicious ideas: @lecheffrancais

About The Author

Let us know what you think