Roast duck breasts with maple syrup vinaigrette

Roast duck breasts with maple syrup vinaigrette

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(24 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-


  • 4 duck breasts, skin on
  • 4 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1½ tbsp sherry vinegar
  • 1½ tbsp groundnut oil
  • 1 tbsp hazelnut oil
  • 225g wild mushroom (girolles, trompettes, ceps, oyster mushrooms)
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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Wobbly Duckhead's picture
Wobbly Duckhead
31st Oct, 2018
It looks like a great recipe, but surely this is pan-fried, not roasted as the title claims,
30th Mar, 2016
A regular choice for dinner parties - looks and tastes great
5th Apr, 2015
26th Sep, 2014
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!
26th Jun, 2013
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!
9th Jun, 2013
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
11th Apr, 2013
15th Dec, 2012
Sorry, forgot to hit the 5-stars!!
15th Dec, 2012
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!!
21st Nov, 2012
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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