Roast duck breasts with maple syrup vinaigrette

Roast duck breasts with maple syrup vinaigrette

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

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Method

  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.

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

  • Binder photo AP

    18 January 2008

    AP rated and commented on this recipe

    5 stars

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

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  • Binder photo shez

    15 February 2008

    shez rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Elaine

    13 March 2008

    Elaine rated and commented on this recipe

    5 stars

    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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  • Binder photo Moosepup

    11 June 2008

    Moosepup rated and commented on this recipe

    4 stars

    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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  • Binder photo Nick Javens

    30 August 2008

    Nick Javens rated and commented on this recipe

    5 stars

    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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  • Binder photo Kate

    01 October 2008

    Kate rated this recipe

    5 stars

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  • Binder photo Agent Minkbot

    06 December 2009

    Agent Minkbot rated and commented on this recipe

    5 stars

    One word - stunning!

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  • Binder photo Michela

    19 February 2010

    Michela rated this recipe

    5 stars

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  • Binder photo Melanie

    28 August 2010

    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.

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  • Binder photo The Doozra

    05 September 2010

    The Doozra rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Ginnie

    16 September 2010

    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!

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  • Binder photo carole

    03 February 2012

    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.

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  • Binder photo Robyn Robertson

    06 February 2012

    Robyn Robertson commented on this recipe

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

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  • Binder photo Robyn Robertson

    06 February 2012

    Robyn Robertson rated this recipe

    5 stars

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  • Binder photo crumbortwo

    21 November 2012

    crumbortwo rated and commented on this recipe

    3 stars

    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.

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  • Binder photo YumYum

    15 December 2012

    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!!

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  • Binder photo YumYum

    15 December 2012

    YumYum rated and commented on this recipe

    5 stars

    Sorry, forgot to hit the 5-stars!!

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  • Binder photo Galanthis

    11 April 2013

    Galanthis rated and commented on this recipe

    5 stars

    Outstanding.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

New idea for duck

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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