Score the skin of the duck breast and season with salt and pepper. Place skin-side down in a cold skillet over medium heat. Cook until the skin is crispy and golden, about 6-8 minutes. Flip and cook for an additional 4-5 minutes or until desired doneness. Rest before slicing.

Making Shredded Duck Leg Rosti

Prepare Rosti

Shred the duck leg confit. In a bowl, mix grated potatoes, shredded duck, egg, flour, salt, and pepper. Form into patties. Heat oil in a skillet and fry each patty until golden brown on both sides, about 4-5 minutes per side.

Cooking Wilted Spinach

Sauté Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add spinach and a pinch of salt, and cook until wilted, about 2-3 minutes.

Preparing Honey Braised Carrots

Braised Carrots

In a saucepan, combine sliced carrots, honey, butter, water, and a pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are tender and the liquid has reduced, about 15-20 minutes.

Plating

Serve the Dish

On a plate, place the shredded duck leg rosti, top with sliced duck breast, add wilted spinach on the side, and finish with honey braised carrots.