- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 5 minutes
- Effort: easy
For the duck
- 4 x 180g duck breast, thoroughly chilled
- drizzle vegetable oil
- clear honey
- 1 tsp chinese five spice, powder
For the mushrooms
- 1 finely chopped shallots
- 120 g unsalted butter
- 160 g mixed mushrooms, (including wild mushrooms)
- squeeze lemons
- 50 ml water
- 50 ml chicken stock
For the spinach
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 200 g spinach leaves
1. For the duck: using a sharp knife, score the skin of the chilled duck breasts in a criss-cross pattern. Take care not to cut into the meat. Heat the oven to 220C/200C fan/gas 6.
2. Season the meat with salt and freshly ground black pepper. Heat the oil in a sturdy frying pan and cook the breasts, skin side down, on a fairly high heat. Once the skin is golden and crisp, turn the breasts over and cook for a further 3-4 minutes, or to your liking.
3. Remove the duck from the pan and transfer to a plate. Combine the honey with the five-spice powder and brush over the crisp skin. Leave on one side while you cook the mushrooms
4. For the mushrooms: soften the shallots with a pinch of salt in 30g of the butter. Cook without colouring for about 4-5 minutes.
5. Add the mixed mushrooms to the pan along with a few drops of lemon juice. Cover with a lid and cook slowly for a minute.
6. Pour in 50ml water and the chicken stock, then bring to the boil. Whisk in the remaining butter while still on the heat. Season well and stir in the chopped XXXX
7. Reheat the duck in the oven for 2-4 minutes and slice each breast in half lengthways.
8. For the spinach: heat the olive oil in a pan, then add the butter followed by the spinach leaves. Cook over a medium heat until the leaves have wilted.
9. Put the leaves in the middle of each plate and top with the duck breast. Spoon around the mushroom mixture and serve.
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