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.
