Duck and spinach crumble

Duck and spinach crumble

2 persons – 30 minutes

This recipe also  works with turkey or chicken.

Ingredients for 1st layer:

200 grams spinach, washed and drained, cooked 3 minutes, chopped and pressed dry.

Freshly grated nutmeg

Ingredients for 2nd layer:

1 tablespoon olive oil

3 shallots, peeled and finely sliced

Ingredient for 3rd layer:

300 grams duck meat (or turkey or chicken breast) cut in strips or cubes

Ingredients for sauce:

½ tablespoon butter

½ tablespoon flour

80 millilitres milk

60 millilitres dry cider or dry white wine

150 grams grated cheese (Emmenthal or Mozzarella)

½ teaspoon chilli powder (piment d’Espelette)

Ingredients for top layer:

2 tablespoons fine breadcrumbs

1 tablespoon freshly-grated Parmesan or Padano cheese

Preparation:

Lay the cooked spinach in an oven dish. Sprinkle copiously with nutmeg.

Fry the shallots in oil until soft and starting to colour.

Layer shallots on top of the spinach.

Fry the meat until coloured on all sides. Layer over the shallots.

In a small saucepan heat the butter, stir in the flour, stir in the milk.

As the mix thickens add the cider.

Add the cheese and chilli. Stir well and layer the mix over the meat.

Pre heat the over to 180°C.

Cover the cheese sauce with a mix of breadcrumbs and cheese.

Bake for 15 minutes.