Ingredients

• 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

Directions

• 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.