Roast duck breasts with maple syrup vinaigrette
- Gary Rhodes
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Serves 4
More effort
Prep: 15 mins
Cook: 30 mins
A star rating of 4.6 out of 5.31 ratingsRate
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The sweet syrup brings out the intense flavour of the duck beautifully in this dinner party winner
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Complete the dish
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Next, see our simple recipe for how to cook duck breast.
Ingredients
Nutrition
Units:
MetricUS
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4 duck breasts
skin on
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4 tbsp maple syrup
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1 ½ tbsp sherry vinegar
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1 ½ tbsp groundnut oil
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1 tbsp hazelnut oil
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225g wild mushroom
(girolles, trompettes, ceps, oyster mushrooms)
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25g butter
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2 x 250g bags spinach
stalks removed
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, December 2007
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A star rating of 4.6 out of 5.31 ratings
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