Duck with Avocado and Baby Spinach

    50 minutes

    This is a quick and easy duck recipe that can be cooked either in a skillet or on the BBQ. Save the juices when slicing to drip onto the duck before serving.


    Washington, United States
    1 person made this

    Serves: 1 

    • 1 cup baby spinach leaves
    • few drops good wine vinegar
    • 1 duck breast
    • salt and pepper
    • 1 tablespoon olive oil
    • half an avocado, cut into a fan shape or sliced

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:50min 

    1. Take the duck breast out of the fridge half an hour before cooking. Score the skin in a crisscross pattern, creating approximately 1cm squares. Season with salt and pepper. Arrange spinach leaves on plate.
    2. Heat oil in a heavy based frying pan and increase to a medium high heat. It should sizzle but not scorch. Add duck breast, skin side down. Cooking for 7-8 minutes. Pour fat out of frying pan. Turn duck breast over and cook for a further 2 minutes and leave juices in the pan (there should only be a few drops).
    3. Slice duck on chopping board (keep any juices from the chopping board) and place duck on top of plated spinach leaves. Sprinkle a few drops of vinegar onto duck and then drizzle on duck juices. Arrange an avocado fan/sliced avocado either on the side of the plate or on top of the duck. Serve.

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