Clean the duck extra fat and pan fry from both sides to seal well fat side first without adding any oil. Remove duck from the pan and finish in the oven until medium cooked. Add the chopped leeks and stir add the a knob of butter melt and add the rice stirring continuously. Once the leeks become transparent add wine bring to the boil and than pour in the warm stock and simmer until liquid is nearly completely absorbed. Now add the sliced strawberries, vinegar, stir and remove from heat. In a new sauté pan sauté the chopped spring onion in butter, add the pistachios and honey, caramelize than add the cream and reduce. Toss the spinach on low heat in garlic oil and season. Serve the spinach on the risotto with the sliced duck on top drizzled with the pistachio sauce.
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