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Small stuffed zucchini, with confit duck legs, fresh thyme and tomatoes |

Salted

Small bites with south of France flavors, a nice and simple mix between South-West and Provence.

Note

For the stuffing, you could do it with ground meat or change the vegetables, that is entirely up to you!

Ingredients

Recipe for 12 Tapas

For the small stuffed

2 Unit(s)

Confit duck leg

3 Unit(s)

Zucchini

4 Sprig(s)

Thyme

300 Gr

Italian tomatoes

200 Gr

Red onion

2 Unit(s)

Garlic

30 Ml

Duck fat

Garnish

12 Dash(es)

Balsamique caramel

Preparation time: 30 min

Preheat your oven at 400 °F

For the preparation

Finely chop the onion, the garlic and the thyme, empty the tomatoes and cut the flesh in small cubes. Remove the meat from the confit duck and chop it.
For the small stuffed zucchinis

Cut the zucchini in big slices, about 2 cm, then on one side empty the center, making sure not to go all the way through (2/3 depth roughly), place them on a baking tray with parchment paper, a nice drizzle of olive oil, salt and pepper, and cook them in a 400°F oven for 10 minutes.
For the duck stuffing

In a pan, melt the duck fat and sweat the onions, then add the garlic with the thyme, finally add the duck flesh and cook for another 2 to 3 minutes, finish by adding the tomatoes, and season to taste.
For the plating

Stuff the zucchini with the duck mix and flash them in the oven for 3 minutes, Then transfer to a serving tray or platter.

Drizzle some Balsamic glaze over before serving.