SPICED DUCK BREAST WITH SPINACH AND MUSHROOM SALAD 4 duck breast fillets 2 teaspoons ground ginger 1 teaspoon celery salt 1 teaspoon paprika 1 teaspoon ground cumin 1/4 teaspoon ground white pepper Pinch of ground mace (or nutmeg) 2 teaspoons hazelnut oil 200g oyster mushrooms 125g baby spinach leaves 1 green onion, chopped 1 tablespoon red wine vinegar Salt and pepper, to taste 1 tablespoon finely chopped macadamia nuts

Remove the skin from the duck breasts. Combine ginger, celery salt, paprika, cumin, white pepper and mace, sprinkle over duck breasts.

Heat a nonstick frying pan. Cook duck avec medium-low heat for 2 minutes on each side (for rare) or until just cooked through. Remove, set aside. Wipe out pan with absorbent paper. Add hazelnut oil and mushrooms to pan, cook over high heat, stirring, for 1 minute or until softened; remove. Combine mushrooms in a bowl with spinach, onion, vinegar, salt and pepper, toss until combined. Arrange on serving plates, top with sliced duck breasts, sprinkle with macadamia nuts.

Serves 4.

NOTE: You could use chicken breast fillets instead of duck, if preferred.

Per serving: 12.9g fat, 245 calories.

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