Chestnuts and Spinach With Smoked Duck Breast

French junkfood-meets-posh-food in this chestnut season experiment. A delicious combination! The French cream cheese is "Vache qui rit" it doesn't taste the same without it. But 'zaar wouldn't let me put it in. I use frozen spinach because I'm a lazy cook. Serve over basmati rice or pasta.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 500  g chestnuts, shelled
• 500  g frozen spinach or 1  kg fresh spinach
• 8  pieces  Laughing Cow cheese, called Vache qui rit in France
• 1  bunch green onion, chopped
• 100  g  smoked duck breast, the thin sliced kind or 100  g bacon, strips
•  nutmeg

Directions

1. Boil the shelled chestnuts until tender. This should take around 7 to 10 minutes. Remove the skins. If they haven't already fallen apart break the chestnuts into chunky bits.
2. While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions.
3. Add the spinach and cook down.
4. Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon).
5. Add the vache qui rit and the chestnuts to the spinach and stir to combine.
6. Season with nutmeg, salt, and pepper.
7. Arrange the crispy duck on top and serve.