Tomatoes Stuffed with Foie Gras Duck Confit and Chanterelles Tomates Farcies

Ingredients

• 10 large vine-ripe tomatoes
• Kosher salt
• 3⁄4 cup rendered duck fat or vegetable oil
• One 2-lb. bone-in lamb shoulder
• Freshly ground black pepper
• 14 oz. duck foie gras, cut into 1/2-inch cubes
• 3 confit duck legs, bones removed, meat roughly chopped
• 8 oz. chanterelle mushrooms, roughly chopped
• 2 1⁄2 oz. Parmigiano-Reggiano, finely grated
• 1⁄2 cup black truffle juice, optional
• Piment d’Espelette
• 3 cloves garlic, smashed flat
• 3 sprigs thyme
• 1 bay leaf
• 1 cup chicken stock
• 3 tbsp. plus 1 tsp. balsamic vinegar
• Juice of 1 lemon

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