Spinach and watercress with duck

Use as part of a tapas selection or increase this recipe and serve with a baked potato or kumara for a tasty family dish.

Spinach and watercress with duck


Serves 4

1 cup diced, cooked duck
½ cup capsicum and apricot chutney, or tomato chutney
2 handfuls baby spinach leaves
1 small handful watercress leaves


Mix duck and chutney together in a bowl.
Add spinach and watercress and stir through the mixture.
Chill and serve.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 518kj
Protein 10.6g
Total fat 3.7g
- saturated fat 1.0g
Carbohydrates 12.3g
- sugars 10.8g
Fibre 0.8g
Sodium 146mg

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