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. ---------------------------------------------------------------------------
Nutrition
Ingredients
