- Serves: 4
- Cook Time: 25 minutes plus resting time
- Prep Time: 5 minutes
- Effort: medium
- 4 tbsp maple syrup
- 1½ tbsp sherry vinegar
- 1½ tbsp groundnut oil
- 1 tbsp hazelnut oil
- 4 duck breast, skin on
- 25 g butter
- 225 g oyster mushrooms
- 900 g spinach, main stalks removed
1. In a small saucepan, simmer the maple syrup until just 2 tablespoons are left. Whisk in the vinegar, groundnut and hazelnut oils and season with salt and pepper. Set aside in a warm place until ready to serve.
2. Score the duck skin with a sharp knife. Season with sea salt and freshly ground black pepper and place, skin-side down, in a frying pan over a medium heat. As the fat begins to heat, it will melt and crisp the skin.
3. Continue to colour the skin for 10-12 minutes before turning the breasts over and frying for a further 4-5 minutes to a pink stage. Remove the duck and keep warm. While it is resting, prepare the mushrooms.
4. Melt half the butter in a hot pan and fry the mushrooms until just tender.
5. Heat a separate pan with the remaining butter and add the spinach, allowing the leaves to wilt before draining.
6. To serve, divide the spinach among four plates. Cut each breast into 5-6 slices and arrange on top of the spinach. Spoon over the mushrooms, and drizzle with the maple syrup vinaigrette.
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