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Chestnuts and Spinach With Smoked Duck Breast

Chestnuts and Spinach With Smoked Duck Breast created by milkamaiden

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:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@milkamaiden
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@milkamaiden
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"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."
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  1. milkamaiden
    Chestnuts and Spinach With Smoked Duck Breast Created by milkamaiden
    Reply
  2. milkamaiden
    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.
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