Chestnuts And Spinach With Smoked Duck Breast

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.