• 2 duck confits (or 2 x ½ duck jars)
• 8 carrots
• 8 turnips
• 600g spinach
• 10g butter
• Salt, pepper
Peel the vegetables and steam for 25 minutes or boil for 15. Season and put aside.
Plunge the spinach into boiling water then into cold water. Heat the duck confit in its own fat, stopping once the fat starts to bubble. Put aside.
When ready to serve, heat the spinach in butter and season. Gently heat the confit for 2 to 3 minutes in an un-greased frying pan until the skin is crisp and golden.
Place the confit in a serving dish surrounded by the vegetables. Use the spinach to decorate.
Serve with a 4 or 5 year-old red wine.