
Crisp-skinned duck breast served over spinach with orange and a light citrus dressing.
220 gDuck Breast
120 gSpinach
120 gOrange
1 tbspLemon Juice
1.5 tbspOlive oil
Score the duck skin and season the duck breast with salt and black pepper.
Cook the duck breast skin-side down, then turn and cook until medium.
Rest and slice the duck, then serve over spinach with orange, olive oil, and lemon juice.
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To tasteSalt
To tasteBlack Pepper