Duck with Walnut Sherry Vinaigrette

Duck with Walnut Sherry Vinaigrette
Photo by Mikkel Vang


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

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


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