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Duck Breast Stuffed With Ham and Sun-Dried Tomatoes

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“(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking”

Ingredients Nutrition


  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.

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