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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	4			-	-	-	-
spinach leaf	8			-	-	-	-
olive oil	60			7160.4	0.0	0.0	810.0
salt				-	-	-	-
black pepper				-	-	-	-
prosciutto	5	slices		-	-	-	-
chicken	225	g	ground lean	479.25	0.2925	41.2425	33.3675
sun tomato	6		sun-dried minced	-	-	-	-
garlic clove	2		chopped	-	-	-	-
tarragon leaf	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.