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Duck Breast stuffed with Dates and Parma Ham

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2 Duck Breasts with skin on
100g Parma Ham
200g Sliced Onions
100g Dates, with bone removed
20g Unsalted Butter
Cloves Powder
1 Cube, dissolved in water
Balsamic Vinegar
Salt and Pepper to taste
N.B. Items in bold are available at all MF outlets.
Fry onion in butter and add salt and pepper.
Cut ham and 50g dates. Mix with onions. Add a pinch of clove powder and thyme leaves.
Score skin of duck breast with parallel slits. Cut underside of breast to form a pocket. Fill the cavity with onion, date and ham mix and secure with a toothpick or skewer.
Fry in a pan on both sides for a few minutes. Then transfer to a dish, sprinkle with balsamic vinegar and put in oven at 200C for 15-30 minutes.
Remove duck from oven. Take juices from dish and put in a pan. Add remaining boned dates to juices. Add cube and evaporate.
Cut duck breast into thick slices and plate. Pour reduced gravy on top. Serve immediately.
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