Roast duck breasts with maple syrup vinaigrette

Roast duck breasts with maple syrup vinaigrette

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(15 ratings)

Prep: 15 mins Cook: 30 mins

More effort

Serves 4
The sweet syrup brings out the intense flavour of the duck beautifully in this dinner party winner

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 4 duck breast, skin on
  • 4 tbsp maple syrup
  • 1½ tbsp sherry vinegar
  • 1½ tbsp groundnut oil
  • 1 tbsp hazelnut oil
  • 225g wild mushroom (girolles, trompettes, ceps, oyster mushrooms)
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 x 250g bags spinach, stalks removed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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.

  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.

  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.

  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.

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Comments (21)

crystaltips04's picture

A regular choice for dinner parties - looks and tastes great

BettyLorimer's picture

Made this for a dinner party absolutely brilliant! However I mixed and matched with another duck recipe that suggested vanilla mash! Sound awful I know but it complemented the dish wonderfully and was a nice twist on the simple classic. This dish defiantly has the wow factor would recommend for any event!'s picture

It's delicious. Made it several times for a dinner party.
The best is to serve it as suggested. You could serve it with potatoes, but the flavour is so nice, it would ' cover' ( sorry, I'm Dutch, don't know the word), the beautiful combination. If there are cantharelles, use these, wonderfull!

finleywilliam's picture

This lookd delicious and just I need for a dinner party next month but I feel it needs something with it, pototoes or something? Did any of you serve this with a side? Thanks

sabrinaduck's picture


goodfoodyumyum's picture

Sorry, forgot to hit the 5-stars!!

goodfoodyumyum's picture

Whilst searching for a duck recipe; never having cooked duck before, I came across this Gary Rhodes dish. Unfortunately, I lacked all of the ingredients but I had the main ingredient so I gave it a go! Replaced the two oils with Rapeseed, added a bit of Soy, a small amount of regular malt vinegar with sherry wine, reduced the amount of Maple syrup (paying heed to a previous review on excessively cloying sweetness), thickened the sauce with baking powder and added pan-fried shitake mushrooms. What a beautiful meal. Thank you for the inspiration Mr Rhodes!!

Crumbortwo's picture

It was OK. Not mad on sweet things but the maple syrup did work well. All said, I would not want to swamp the meat with it.

robyn_robertson's picture

My friend made this for us and substituted balsamic for the sherry vinegar - also used oyster mushrooms - WOWNESS.

scalywitch's picture

I made this as written exceept couldn't get wild mushroom so used shitake and chestnut, what a fab recipe, a definite keeper and very simple to make, loved by all who ate it. did do extra dressing as it was suggested, 1 1/2 times was plenty.

spratos's picture

I LOVE this website. My daughters put me onto this and the only thing I would like to suggest is a space for personal notes when a recipe goes into the binder.

For those who mumble about recipes not always being written properly, I always find common sense useful. Life is too short!

robrabbit33's picture

Very easy. The vinaigrette works well and others' suggestions to double the quantity are right. IMO the mushrooms are out of place. I will do this again.

meljm's picture

This is a great recipe for entertaining. I made the vinaigrette in advance and reheated it the end. I did double up on this following earlier suggestions. The duck looks after itself, so if you are having a first course you can enjoy it with yor guests, instead of running in and out of the kitchen.

yrddraig's picture

One word - stunning!

najavens's picture

Wonderful combination. The sweetness of the sauce compliments the earthiness of the spinach and mushrooms. I added a little nutmeg to the spinach which I think gives it a fantastic aroma and went perfectly with all of the flavours.

moosepup79's picture

I followed the recipe without deviation, and whilst this was a very tasty dish, I'm not sure I would make it again without a few modifications. My OH found the vinaigrette cloyingly sweet, and although I enjoy a sweet kick with duck I was slightly inclined to agree. Still a bit undecided here!

elaines's picture

We bought duck at the weekend and decided to try this, although it sounded a bit of an odd combination. Absolutely delicious!

paulicci's picture

would love to make it but a member of the family has a nut allergy. What can I use instead of the nut oils mentioned?

cheryl654's picture

Think I would do twice as much of the maple syrup drizzle next time but that is just personal taste. Really enjoyed this dish. Very easy


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