• 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


  • STEP 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
  • STEP 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
  • STEP 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
  • STEP 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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