(Supremes de Canard au Jambon de Montagne)
Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking
Ingredients: [‘duck breasts’, ‘spinach leaves’, ‘olive oil’, ‘salt’, ‘black pepper’, ‘prosciutto’, ‘lean ground chicken’, ‘sun-dried tomatoes’, ‘garlic cloves’, ‘fresh tarragon leaves’]
Quantity of Ingredients: [“4 large duck breasts, skin intact “,””,”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”]
Number of Servings: 4
Steps: [‘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.’]