Duck with Walnut Sherry Vinaigrette

Ingredients

• 2 pounds boneless Moulard duck breast halves with skin
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¹/₃ cup shallots
• 2 teaspoons sugar
• 3 ½ tablespoons Sherry vinegar
• ¹/₃ cup walnut oil
• + 2 more ingredients
• • ½ cup walnut halves
  • 1 instant-read thermometer

Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F. 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. Pl...

View full recipe at Epicurious