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Member recipe

Duck breasts with maple syrup

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Serves 4

Duck breasts

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


    1. Score the duck breast skin. Season with salt and pepper. Place fat-side down in frying pan over 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. Boil maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut oil and hazelnut oil. Season with salt and pepper
    3. While frying the duck breasts, trim and lightly rinse the wild mushrooms. When duck is resti, 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 washed spinach. Season with salt and pepper, allowing the lea es to wilt and soften before draining
    4. To serve, divide spinach among 4 ages. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzli. Can with the map,e syrup vinaigrette

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