Time To Eat by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9780141949772
Publisher: Penguin Publishing
Published: 2009-09-18T16:00:00+00:00

roast duck breasts with spinach, wild mushrooms and maple syrup vinaigrette

serves four

4 duck breasts, skin on

sea salt and pepper

4 tablespoons maple syrup

1½ tablespoons sherry vinegar

1½ tablespoons groundnut oil

1 tablespoon hazelnut oil

225g (8oz) wild mushrooms (girolles, trompettes, ceps, oyster mushrooms)

25g (1oz) butter

900g (2lb) spinach, stalks removed

Although the duck breasts are not actually roasted, simply pan-fried, the secret is to allow some of the duck fat to melt away, leaving a golden brown roasted colour and flavour.

Score the duck breast skin with a sharp knife. Season the breasts 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 to 12 minutes before turning the duck over and frying for a further 4 to 5 minutes to a pink stage. Remove the duck breasts and keep warm to one side.

Meanwhile, boil the maple syrup and simmer until just 2 tablespoons are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oil. Season with salt and pepper.

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.

To serve, divide the spinach among four plates. Cut each breast into five to six slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.

more

Once the fat side is coloured, the duck breasts can be finished off in a preheated 200°C/400°F/gas 6 oven for 4 to 5 minutes, creating extra cooking space on the stove.

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