1 duck breast, rinsed
1 tsp. olive oil
2 cups fresh baby spinach
4 baby tomatoes, halved
1 Tbsp. onion, minced
1 tsp. olive oil
2 cups organic low-sodium chicken stock

Preheat small grill pan. Brush duck with olive oil. Season each side with and pepper. Place duck on grill and cook for 5-6 minutes on each side or until done.

In a sauce pan, sauté onion in 1 tsp. of olive oil. Add chicken stock, tomatoes, and spinach and simmer covered for about 15 minutes or until spinach has cooked down.

Cube duck and place in food processor. Add the drained spinach mixture and add chicken stock little by little until correct consistency has been achieved.