Duck with Walnut Sherry Vinaigrette
Perfectly roasted duck breast with crispy skin, served with a rich walnut and sherry vinegar sauce. The duck is cooked to medium-rare and complemented by a sophisticated vinaigrette featuring toasted walnuts, shallots, and walnut oil.
Ingredients
- •2 lb boneless Moulard duck breast halves with skin (about 2)
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •⅓ cup finely chopped shallots
- •2 teaspoons sugar
- •3½ tablespoons Sherry vinegar
- •⅓ cup walnut oil
- •½ cup walnut halves, toasted and chopped
- •1 piece instant-read thermometer
Cooking Instructions
- 1.
Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F.
10 min
- 2.
Pat duck dry and trim off any excess fat. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into center registers 135°F, 25 to 30 minutes for medium-rare.
30 min
- 3.
Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)
12 min
- 4.
While duck stands, pour off all but 2 teaspoons fat from pan, then add shallots and sauté over moderately high heat, stirring, until golden brown, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds. Transfer to a bowl, then whisk in oil until combined. Stir in walnuts.
5 min
- 5.
Thinly slice duck and serve with vinaigrette drizzled around plates.
5 min
