Lunch

Duck Breast & Spinach Warm Salad

Crispy-skinned duck breast sliced over warm sautéed mushrooms and spinach with a balsamic reduction — special keto lunch.

KetoGluten Free
244
kcal
26g
Protein
2g
Carbs
15g
Fat
£1.64
Per Serving
⏱ Prep: 5 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Duck Breast 2 duck breasts 402 kcal
Spinach (baby) 150g 17.3 kcal
Mushrooms 200g 15 kcal
Garlic 2 cloves 2.9 kcal
Balsamic Vinegar 1 tbsp 6.6 kcal
Olive Oil 1 tbsp 44.2 kcal
👨‍🍳 Method
  1. 1Score duck breast skin in a cross-hatch pattern. Season.
  2. 2Place duck skin-side down in a cold pan. Heat to medium and cook 10 minutes until skin is crispy. Flip and cook 4-5 minutes for medium-pink. Rest 5 minutes, then slice.
  3. 3In the rendered duck fat, fry sliced mushrooms 4 minutes until golden.
  4. 4Add garlic and spinach; cook 2 minutes until wilted.
  5. 5Drizzle balsamic vinegar into the pan and stir.
  6. 6Serve duck slices over mushroom spinach with pan juices.

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