Duck Breast Stuffed With Ham and Sun-Dried Tomatoes

(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking

• Ready In: 40 mins
• Serves: 4

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. 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.