Duck Breast Stuffed With Ham and Sun-Dried Tomatoes

Ingredients

• 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

Directions

1. 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. 2

   Finely chop one slice of prosciutto and trim the rest.

3. 3

   In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.

4. 4

   Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.

5. 5

   When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.

6. 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. 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.