Steps
1. Score the duck breast skin and season with salt and pepper. Pan-sear in a hot skillet until golden and cooked to medium-rare. Set aside to rest.
2. In the same skillet, sauté minced garlic until fragrant. Add julienned carrots and sliced cucumbers, stir-frying until slightly softened.
3. Toss in spinach leaves and cook briefly until wilted. Season with salt and pepper to taste.
4. Thinly slice the rested duck breast and arrange on a plate with the vegetable mixture.
5. Enjoy your Dutch-inspired healthy duck salad!