Duck breast with onion powder and EVO oil

Pat the duck breasts dry with kitchen paper and score the skin with a sharp knife in a shallow criss-cross pattern, without cutting into the meat. Season with salt and pepper on both sides.
Place the breasts skin-side down in a cold pan, without adding any fat. Set the pan over medium heat and cook for 8–10 minutes, spooning off the excess fat from time to time, until the skin is golden and crisp.
Turn the breasts and sear the meat side for about 2 minutes, then transfer them to an oven preheated to 180 °C (350 °F) and finish cooking for 5–8 minutes, depending on thickness and the desired doneness. The meat should remain pink in the centre.
Meanwhile, sauté the spinach in a pan with a drizzle of extra virgin olive oil for 1–2 minutes, just long enough to wilt it, then season with salt.
Let the meat rest for 5 minutes, then slice it into pieces about 1 cm thick. Arrange the slices on the plates, slightly overlapping, place the sautéed spinach alongside, dust evenly with the onion powder and finish with a drizzle of raw extra virgin olive oil.