Maple glazed duck breast with wild mushrooms and spinach

Recipes

Roast Duck Breasts with Maple Syrup Vinaigrette

by Adam Dodd on Jan 04, 2022

Maple-Glazed Duck Breast with Wild Mushrooms

Ready in about 45 minutes | Serves 4

Crispy-skinned duck breast pairs beautifully with a sweet maple vinaigrette, tender wild mushrooms and wilted spinach.

Ingredients

4 duck breasts, about 280g each, skin on
¼ cup (60ml) maple syrup
1½ tbsp (20ml) groundnut oil
1½ tbsp (20ml) sherry vinegar
1 tbsp (15ml) hazelnut oil
225g wild mushrooms
1½ tbsp (20ml) butter
250g spinach, stalks removed
Salt and pepper

How to Make Maple-Glazed Duck Breast

1. Prepare and Cook the Duck

Score the duck skin with a sharp kitchen knife without cutting into the meat. Season with salt and pepper.

Place the duck skin-side down in a frying pan over medium heat. Cook for 10–12 minutes until the skin is crisp and golden. Turn and cook for another 4–5 minutes for a pink centre. Remove and keep warm.

2. Make the Maple Vinaigrette

Bring the maple syrup to a boil and reduce it to about 2 tablespoons. Whisk in the sherry vinegar, groundnut oil and hazelnut oil. Season with salt and pepper.

3. Cook the Mushrooms

Trim and lightly rinse the mushrooms. While the duck rests, fry them in half the butter over high heat until tender. Season with salt and pepper.

4. Wilt the Spinach

Melt the remaining butter in a separate pan. Add the spinach, season and cook for about 5 minutes until wilted. Drain well.

5. Slice and Serve

Divide the spinach between four plates. Slice each duck breast into 5–6 pieces using a sharp Kiritsuke knife and arrange over the spinach.

Serve with the mushrooms and drizzle with the maple vinaigrette.

Final Thoughts

Crispy duck, earthy mushrooms and sweet maple vinaigrette make this an elegant but simple dinner for four.

Tags: duck, recipe

Roast Duck Breasts with Maple Syrup Vinaigrette

Maple-Glazed Duck Breast with Wild Mushrooms

Ingredients