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Roast duck breasts with maple syrup vinaigrette

Roast duck breasts with maple syrup vinaigrette

A star rating of 4.6 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

low insalt0g


  • 4 duck breasts , skin on
  • 4 tbsp maple syrup
  • 1 ½ tbsp sherry vinegar
  • 1 ½ tbsp groundnut oil
  • 1 tbsp hazelnut oil
  • 225g wild mushroom (girolles, trompettes, ceps, oyster mushrooms)
  • 25g butter
  • 2 x 250g bags spinach , stalks removed


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.6 out of 5.26 ratings

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