Roast duck breasts with maple syrup vinaigrette

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Gary Rhodes

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Recipe by Gary Rhodes

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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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• AP

  18 January 2008

  AP rated and commented on this recipe

  

  Great dish - will do again when something a little special is wanted.

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• shez

  15 February 2008

  shez rated and commented on this recipe

  

  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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• Pauline

  01 March 2008

  Pauline commented on this recipe

  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?

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• Elaine

  13 March 2008

  Elaine rated and commented on this recipe

  

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

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• Moosepup

  11 June 2008

  Moosepup rated and commented on this recipe

  

  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!

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• Nick Javens

  30 August 2008

  Nick Javens rated and commented on this recipe

  

  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.

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Ingredients

• 4 duck breasts , skin on
• 4 tbsp maple syrup
• 1½ tbsp sherry vinegar
• 1½ tbsp groundnut oil
• 1 tbsp hazelnut oil
• 225g wild mushrooms (girolles, trompettes, ceps, oyster mushrooms)
• 25g butter
• 2 x 250g bags spinach , stalks removed

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 4 duck breasts , skin on
• 4 tbsp maple syrup
• 1½ tbsp sherry vinegar
• 1½ tbsp groundnut oil
• 1 tbsp hazelnut oil
• 225g wild mushrooms (girolles, trompettes, ceps, oyster mushrooms)
• 25g butter
• 2 x 250g bags spinach , stalks removed

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