Chestnuts and Spinach With Smoked Duck Breast

• chestnuts, shelled500 g
• frozen spinach or 1 kg fresh spinach↗500 g
• pieces Laughing Cow cheese, called Vache qui rit in France↗8
• bunch green onion, chopped↗1
• smoked duck breast, the thin sliced kind or 100 g bacon, strips↗100 g
• nutmeg↗

Step-by-step instructions

1. 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. 2

   While the chestnuts are boiling, heat a pan to med to high heat. Add some olive oil and fry the green onions.

3. 3

   Add the spinach and cook down.

4. 4

   Meanwhile in a separate pan crispy fry the slices of duck breast (or bacon).

5. 5

   Add the vache qui rit and the chestnuts to the spinach and stir to combine.

6. 6

   Season with nutmeg, salt, and pepper.

7. 7

   Arrange the crispy duck on top and serve.