Heat half the oil in a fry pan on high heat. Season the duck with salt and pepper. Add duck breasts to the pan and cook for 5 mins, and then flip and cook for another 5 mins on the other side. Remove duck from pan and cover with alfoil, resting duck for 10 mins before thinly slicing.
Bring a small pot of water to the boil. Add in the sweet potato and boil for 10 mins, then drain.
Whisk together the eggs, milk and season with salt and pepper. Set aside.
Heat a small non-stick oven proof fry pan and fry off the sweet potato and chickpeas for 2 mins then add in the spring onions and spinach until wilted. Arrange the duck slices throughout the pan and then pour over the egg mixture.
Place the frittata in the oven and cook for 10 mins. Top with more spring onions to serve.