Roast Duck Breasts with Maple Syrup Vinaigrette (from Good Food Magazine December 2007)
4 duck breasts, skin on
4 tbsp maple syrup
1½ tbsp sherry vinegar
1½ tbsp groundnut oil
1 tbsp hazelnut oil
salt and pepper
225g wild mushrooms
250g spinach, stalks removed
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.
While the duck is resting, heat a frying pan and add half the butter.When the butter melts add the mushrooms, season and then cook until just tender. Add the rest of the butter, then the spinach and cook for the a couple of minutes to wilt.
To serve, divide the spinach and mushrooms among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach and mushrooms. Drizzle with the maple syrup vinaigrette.