The sweet syrup brings out the intense flavour of the duck beautifully in this dinner party winner.
• Prep time: 15 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 25g butter
• 1 tbsp hazelnut oil
• 4 tbsps maple syrup
• 225g wild mushroom
• 4 duck breasts, skin on
• 1 1/2 tbsp groundnut oil
• 1 1/2 tbsp sherry vinegar
• 2 x 250g bags spinach, stalks removed
- Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
- Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
- While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
- To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.
This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/roast-duck-breasts-maple-syrup-vinaigrette