Roast duck breasts with maple syrup vinaigrette

• duck breasts↗4

  skin on

• maple syrup↗4 tbsp tbsp
• sherry vinegar↗1 ½ tbsp tbsp
• groundnut oil1 ½ tbsp tbsp
• hazelnut oil1 tbsp tbsp
• wild mushroom225g g

  (girolles, trompettes, ceps, oyster mushrooms)

• butter↗25g g
• bags spinach↗2 x 250g

  stalks removed

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.