The sweet syrup brings out the intense flavor of the duck beautifully!
- 4 duck breasts, skin on
- 4 tbsp Lincoln County Reserve 100% Pure Maple Syrup
- 1 ½ tbsp sherry vinegar
- 1 ½ tbsp groundnut oil
- 1 tbsp hazelnut oil
- 1 cup wild mushroom
- 2 tbsp butter
- 2 – 250g bags spinach, stalks removed
- 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 color 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.
- 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 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 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.