A favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord

1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it, then open the two halves like a book;
2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

1. Slice the garlic cloves on a mandolin;
2. pour some duck fat over top and let cook slowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

1. Cut the tomatoes in quarters; seed them;
2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
3. Season with salt and pepper and sprinkle with a pinch of sugar;
4. place into a 60° C (140° F) oven and cook for 2 hours.