- 1 duck breast, excess fat trimmed and skin scored
- 150g/5oz puff pastry, rolled out on a floured surface to the thickness of a pound coin
- 1 free-range egg, beaten
- 1 tbsp olive oil
- 25g/1oz wild mushrooms, such as chanterelles, carefully cleaned
- 1 shallot, finely sliced
- 50ml/2fl oz red wine
- ½ beef stock cube
- knob of butter
- 2 handfuls spinach, wilted in a frying pan
- Preheat the oven to 200C/400F/Gas 6.
- Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.
- Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through.
- Using a 10cm/4in pastry cutter, cut out a pastry round. Brush the pastry round with the beaten egg and place onto a baking sheet. Place into the oven and bake for ten minutes, or until risen and golden.
- For the sauce, place the oil into a pan over a medium to high heat. Add the mushrooms and shallots and sautĂŠ for three minutes.
- Add the red wine, stock cube and butter and simmer until the sauce has thickened.
- To serve, place the duck on a bed of wilted spinach, drizzle over the sauce and top with the puff pastry round.