Duck Breast Stuffed With Ham And Sun-Dried Tomatoes - cooking recipe

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

Preparation

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.