Duck with Walnut Sherry Vinaigrette

Name: Duck with Walnut Sherry Vinaigrette
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 907 grams boneless Moulard duck breast halves with skin (about 2); 1 teaspoons salt; 79 milliliters finely chopped shallots; 4 Tbsps Sherry vinegar; 2 teaspoons sugar; 118 milliliters walnut halves, toastedand chopped; 79 milliliters walnut oil

Duck with Walnut Sherry Vinaigrette might be just the main course you are searching for. This recipe serves 4. One serving contains 547 calories, 47g of protein, and 37g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. Only A mixture of sugar, moulard duck breast halves, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the walnut oil you could follow this main course with the Walnut Chiffon Cake as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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

Equipment you will use

Roasting Pan

Oven

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.

Ingredients you will need

Pepper

Whole Duck

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Whole Duck

Equipment you will use

Roasting Pan

Kitchen Thermometer

Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Broiler

Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)

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Cutting Board

Aluminum Foil

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.

Ingredients you will need

Shallot