- 4 x 175g/6oz duck breasts, just removed from the fridge
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 4 tbsp clear honey
- 2 tsp Chinese five-spice powder
- 115g/4oz unsalted butter
- 1 shallot, finely chopped
- salt and freshly ground black pepper
- 150g/5oz wild mushrooms
- 1 tbsp lemon juice
- 75ml/3fl oz water
- 1 tbsp tarragon, finely chopped
- 1 tbsp olive oil
- 200g/7oz baby spinach
- Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat.
- Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat.
- Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through.
- Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl.
- When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes.
- For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt.
- Cook the shallots without the lid until softened, but not coloured – about 2-3 minutes.
- Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute.
- Add the water, bring to the boil and whisk in the remaining butter.
- Season with salt and freshly ground black pepper and then add the tarragon.
- Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted.
- To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around.