Roast duck breasts with maple syrup vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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Showing items 1 to 3 of 6
- 4 duck breastsskin on
- 4 tbsp maple syrup
- 1 ½ tbsp sherry vinegar
- 1 ½ tbsp groundnut oil
- 1 tbsp hazelnut oil
- 225g wild mushroom(girolles, trompettes, ceps, oyster mushrooms)
- 25g butter
- 2 x 250g bags spinachstalks removed
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
