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
- 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.
- Finely chop one slice of prosciutto and trim the rest.
- In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.
- Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.
- When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.
- 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.
- 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)