Yield: 12 stuffed tomatoes
Season: summer

12 big ripe tomatoes
1.8 ounces duck fat

Stuffing

• 3 fatty duck thighs, confit
• A scant ½ pound lamb shoulder confit, chopped
• A scant ½ pound duck foie gras, cubed
• A scant ½ pound cèpe, cubed (may be substituted with porcini or other wild mushroom)
• 0.3 ounces black truffle, chopped
• 0.3 ounces lamb brain
• 0.3 ounces Basque sheep cheese, grated
• 2 Tablespoons truffle juice
• Pulp of the tomatoes
• Salt and pepper

Jus

• 2½ cups chicken juice
• A scant ½ cup balsamic vinegar
• Juice of 1 lemon

Garnishing

• ¼ pound fresh baby fava beans, shelled and peeled
• ¼ pound mâche (lamb's lettuce)
• ¼ pound tomato confit

Cut off the top of each tomato. Then take out the pulp and reserve. Season the inside of the tomatoes with salt and pepper and place them upside down to release excess water.

Warm the duck confit in the oven at 350°F for 10 minutes. Gather all of the meat and finely chop. Brown the duck meat and the lamb confit in a very hot nonstick pan. Then drain. Brown the mushrooms with the duck fat. Release the water from the lamb's brain and chop it finely. Mix all of these ingredients. Add the Basque sheep cheese, tomato pulp and truffle juice. Season with salt and pepper if necessary. Stuff the tomatoes with this combination. Place them in a dish greased with a bit of duck fat and cook them in the oven at 300°F for 20 minutes

Once cooked, set the tomatoes aside. Deglaze a cooking dish with the chicken juice. Add the balsamic vinegar and lemon juice. Just before serving the dish, toss the mâche with a bit of duck fat. Add the preserved tomatoes cut in small cubes and fava beans. To serve, place the garnishing at the bottom of each soup plate, then center the tomato in the middle and pour a dash of chicken jus on top.