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