Duck Breast Stuffed With Ham And Sun-dried Tomatoes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large duck breasts, skin intact
• 8 large spinach leaves
• 60 ml olive oil
• salt
• black pepper
• 5 slices prosciutto
• 225 g very lean ground chicken
• 6 large sun-dried tomatoes, minced
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh tarragon leaves

Recipe

• 1 heat a small amount ot the olive oil in a pan and fry the spinach leaves. season with salt and pepper and drain on kitchen paper.
• 2 finely chop one slice of prosciutto and trim the rest.
• 3 in a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.
• 4 shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.
• 5 when cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.
• 6 stuff these patties under the skin of the duck breast and re-form the skin over the breast.if there is not enough skin, secure with 2 cocktail sticks.
• 7 fry the breasts skin side down in a little olive oil for about 10 minutes (this will crisp the skin and render its fat) then a further 3 minutes on the underside.