Caramelized Duck With Montasio Fondue And Crispy Spinach

Preparation:

Preparation: Sauté the spinach in a pan with a drizzle of oil, the chopped shallot, the raisins and the chilli pepper. On the side, cook the cream with the cubed montasio over low heat until you get a soft fondue. Brown the duck breast with oil, butter, honey, rosemary and coarse salt. Deglaze with the wine and finish cooking in the oven. Scallop the duck and serve over the fondue. Accompany with crunchy spinach.