Herb-Crusted Duck Breast with Garlic Spinach

A classic French main dish featuring tender duck breast with a crispy herb crust, served alongside sautéed garlic spinach. Low in carbs, rich in flavor, and elegant for any occasion.

Steps

1. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. 2. Season the duck breast with salt, pepper, thyme, and rosemary. 3. Heat a skillet over medium heat and place the duck breast skin-side down. Cook for 6-8 minutes until the skin is crispy and golden. 4. Flip the duck breast and cook for an additional 4-5 minutes for medium-rare. Remove from pan and let rest. 5. In the same skillet, add olive oil and minced garlic. Sauté briefly until fragrant. 6. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. 7. Slice the duck breast and serve on a plate alongside the garlic spinach.

1 duck breast (about 6 oz) 1 tsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 1 clove garlic, minced 1 tbsp olive oil 100g fresh spinach Salt and pepper to taste