Prep 20 mins
Cook 20 mins
(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking
- 4 large duck breasts, skin intact
- 8 large spinach leaves
- 60 ml olive oil
- 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.
This was very good, a little fiddly to assemble but well worth the effort. My only criticism would be, if I had not made a port sauce to accompany, I would have found it a little dry. Appart from that, the stuffing was good and the flavours yummy, and all the ingredients worked really well together. Both myself and my hubby agreed this will be one we add to our more frequently made duck recipes.