Spinach and watercress with duck
Use as part of a tapas selection or increase this recipe and serve with a baked kūmara for a tasty family dish.
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]|
|- saturated fat||1.0g|