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.

Ingredients

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



Method


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

Chicken Burger with Avocado Cream

Happy New Year to everybody, I haven't posted anything for a couple of days as I was cooking up a storm at my mum's for new years eve, followed by New Years day at the snow. It was a great time and the kids had so much fun especially my little niece who went crazy tobogganing, she is not used the the snow coming from Australia. Speaking of my niece, I am going to post the other recipe I made when she spent the night at mine last weekend, which was the chicken burger.

Ingredients

800g Minced chicken
3 Bacon rashers, finely chopped
1/2 Cup Parmesan cheese
3 Green onions, finely chopped
1 large egg (or 2 medium eggs.)
1/2 Cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores, if you can't get them regular are fine.)
Focaccia bread (or burger buns, whatever your preference.)

Avocado Cream

1 Avocado, chopped
125g Cream Cheese
1 Tablespoon lemon juice


Method

1. Combine chicken, bacon, cheese, green onion, egg and breadcrumbs well in a bowl. Shape into 4 patties.

2. Heat a small amount of oil in a pan, add patties and cook until browned on both sides and chicken is cooked all the way through.

Avocado Cream

1. Allow cream cheese to sit at room temperature for awhile, to allow it to soften more, so it is easier to mix.

2. Combine avocado, cheese and lemon juice in a bowl with a fork until all the ingredients are well combined.


To serve: Place burger on focaccia or bun and top with avocado cream. You can also top it with any other veg or condiments you like such as tomatoes, sprouts or lettuce.


All photo's taken by me unless otherwise stated.