Duck Breast Stuffed With Ham And Sun-Dried Tomatoes

• 4 large duck breasts, skin intact
• The stuffing
• 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

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.

duck breasts, stuffing, spinach, olive oil, salt, black pepper, very lean ground chicken, tomatoes, garlic, tarragon

Taken from www.food.com/recipe/duck-breast-stuffed-with-ham-and-sun-dried-tomatoes-126531 (may not work)