Like a tomato stuffed with duck meat
A beautiful reinterpretation of our grandmothers' recipe!
Comtesse du Barry
In this well-known recipe, the stuffing remains classic, with milk, bread, garlic, parsley (the rest belongs to the secret of good cooking). But it is the duck which comes to give the bottom to the dish, covered by a layer of crushed tiomates, then a rosette of slices of semi-dried tomatoes.
Best reheated in the traditional oven, for a slightly more candied side, it can also be reheated in the microwave. You can accompany it with salad and basmati rice.
Don't hesitate to taste it with a Malbec or a Gaillac, or even a rosé in summer.
To stay in the spirit of a traditional meal, you can start your meal with a terrine of duck with olives, and finish it with a pineapple and rum charlotte!
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