Like a tomato stuffed with duck meat

Comtesse du Barry

A beautiful reinterpretation of our grandmothers' recipe!

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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.

Preparation tips

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!

Crushed peeled tomato in juice 52%, semi-dried tomato 13%, duck meat 9.4%, lean pork, onion, milk, bread (wheat flour, water, rapeseed oil, sugar, salt, yeast, wheat gluten, emulsifier: mono and diglycerides of fatty acids, bean flour - Possible traces of egg, soya and milk), pork fat, olive oil, sugar, garlic, egg, shallot, pork belly, salt, parsley, thyme, pepper, rosemary. Duck and Pork from France

Average nutrition facts For 100g
Energy 361 / 1511.43 kcal / kJ
Total fat 4.2 g
  Saturated fat 1.4 g
Carbohydrate 5.3 g
  Sugar 4.1 g
Proteins 5.9 g
Salt 0.5 g

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