Roast duck breasts with maple syrup vinaigrette

Latest comments and suggestions

• AP

  2008-01-18 23:39:23.210933

  AP rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shez

  2008-02-15 12:31:57.597585

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pauline

  2008-03-01 17:46:02.038426

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elaine

  2008-03-13 19:53:16.759727

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moosepup

  2008-06-11 18:58:33.994479

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nick Javens

  2008-08-30 16:23:23.532764

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  2008-10-01 19:57:41.005916

  Kate rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Agent Minkbot

  2009-12-06 18:23:08.182968

  Agent Minkbot rated and commented on this recipe

  

  One word - stunning!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michela

  2010-02-19 10:17:10.359405

  Michela rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie

  2010-08-28 09:59:33.254419

  Melanie commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Doozra

  2010-09-05 12:22:19.33987

  The Doozra rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ginnie

  2010-09-16 11:45:41.570986

  Ginnie commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carole

  2012-02-03 12:01:31.517706

  carole commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robyn Robertson

  2012-02-06 21:10:20.214639

  Robyn Robertson commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robyn Robertson

  2012-02-06 21:10:57.403388

  Robyn Robertson rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• crumbortwo

  2012-11-21 17:15:38.965041

  crumbortwo rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• YumYum

  2012-12-15 20:14:35.214301

  YumYum commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• YumYum

  2012-12-15 20:15:57.102097

  YumYum rated and commented on this recipe

  

  Sorry, forgot to hit the 5-stars!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Galanthis

  2013-04-11 17:38:39.618459

  Galanthis rated and commented on this recipe

  

  Outstanding.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• melanie

  2013-06-09 20:56:48.941719

  melanie commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4957/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.