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:
- 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
- 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.