Stuffed Zucchini with Duck Confit

Preheat your 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 silicone mat, a nice drizzle of olive oil, salt and pepper, and cook them in a 400°F oven for 20 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 your lunchbox Lock&Lock Bento - 1.6L by Starfrit.
• You will only have to warm them up in the microwave to enjoy them!

Chef's tip

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