Roast duck with spinach and wild mushrooms

With only 3 main ingredients, Gary Rhodes cooks the perfect dish for Sunday lunch much quicker than the usual roast dinner
By Gary Rhodes
Roast duck with spinach and wild mushrooms
  • Rating:
  • 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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