Ready in about: 45 minutes, Serves: 4
- 4 (10 oz (280g) each) duck breasts, with skin
- ¼ cup (60ml) maple syrup
- 1½ tbsp. (20ml) groundnut oil
- 1½ tbsp. (20ml) sherry vinegar
- 1 tbsp. (15ml) hazelnut oil
- 8 oz (225g) wild mushroom any you like or mix
- 1½ tbsp. (20ml) butter
- 2 bags (250g) spinach, stalks removed
- With a sharp kitchen knife, score the duck breast skin. Season the duck with salt and pepper and place in a frying pan, fat side down, over medium heat.
- As the fat begins to melt and crisp up, it will melt. Continue coloring the skin for 10-12 minutes before flipping the duck over; fry more for 4-5 minutes to a pink stage. Separate the duck breasts and keep warm.
- Meantime, take the maple syrup to a boil; reduce to just 2 tablespoons before whisking in the sherry vinegar, groundnut, and hazelnut oils—season with salt and pepper.
- Trim and lightly rinse the wild mushrooms while the duck breasts are frying. While the duck is resting, fry the mushrooms in half the butter in a hot pan until just tender, seasoning it with salt and pepper.
- Melt the remaining butter in a separate medium-size pan and add the washed spinach. Season the pan mixture with salt and pepper; cook until the leaves wilt and soften for about 5 minutes; drain. Divide the spinach evenly between four plates.
- Grab your Kiritsuke knife, cut each breast into 5-6 slices and arrange on top of the spinach.
- Drizzle the maple syrup vinaigrette over the pan-fried wild mushrooms.