STUFFED DUCK BREASTS

1 lb spinach
1tsp tarragon
1/4 cup currants, soaked in cognac
1 T fresh, chopped basil
1/4 cup veal or chicken stock
salt & pepper
1 egg
3/4 cup bread crumbs
4 boneless Pekin duck breasts
5 T unsalted butter

Wash spinach, heat in lidded pan until barely limp; cool and chop. combine with currants and theri juices, and the rest of the stuffing ingredients. salt and pepper to taste. cut a pocket in each duck breast and stuff the spinach mixture into the breasts. heat 3 T butter in heavy sautee pan, sautee breasts for just a few minutes. cut a round of wax paper to fit over the top of the sautee pan and butter it; press the wax paper over the breasts; cook for 5 minutes at 400 degress or until the meat is springy to the touch. brown a little more butter until it turns hazelnut brown and pour over breasts.