Chestnuts and Spinach With Smoked Duck Breast

READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions.
  • Add the spinach and cook down.
  • Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon).
  • Add the vache qui rit and the chestnuts to the spinach and stir to combine.
  • Season with nutmeg, salt, and pepper.
  • Arrange the crispy duck on top and serve.
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