Preheat oven to 190°C.
Place the rice evenly over the base of a buttered 23cm round shallow baking dish.
Heat a large frying pan over high heat and cook the spinach and garlic cloves in the olive oil for 4 minutes or until spinach is wilted. Season with salt and pepper.
Scatter spinach mixture over rice, then pour over the duck eggs.
Bake for 25 minutes or until golden and set.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie
Place the rice evenly over the base of a buttered 23cm round shallow baking dish.
Heat a large frying pan over high heat and cook the spinach and garlic cloves in the olive oil for 4 minutes or until spinach is wilted. Season with salt and pepper.
Scatter spinach mixture over rice, then pour over the duck eggs.
Bake for 25 minutes or until golden and set.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie