Archive for » January 3rd, 2008«

Duck Breast Stuffed with Ham and Sun Dried Tomato
Here is another recipe I have made by a Zaar member, I haven’t tried one in awhile and since I have done so much cooking and preparation over Christmas and the New Year, it was nice to follow someone else’s recipe and not have to think about ingredients or plan ahead.The recipe itself was very good I have tried a few recipes by this member and most of hers are outstanding, however my only criticism with this, is it was a little dry. The recipe doesn’t state to make a sauce with it, and I made a port wine sauce and very much felt although the flavours were delicious without the sauce it would have been too dry. Pairing it with the sauce made for a lovely duck breast meal. If you would like to see more photo’s or other recipes by this chef click here.
Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.


4 Large duck breasts, skin intact

The Stuffing

8 Large spinach leaves
60ml olive oil
Salt (I didn’t use salt)
Black pepper
5 Slices prosciutto
225g Very lean ground chicken
6 Large sun-dried tomatoes, minced
2 Garlic cloves, finely chopped
1 Tablespoon chopped fresh tarragon leaves


1. Heat a small amount of 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.

Because of the stuffing I only served mine with vegetables as I knew it would be to filling for us with potato as well, but roasted new potatoes would be nice with this recipe.

All photo’s taken by me unless otherwise stated