Name: Duck with Walnut Sherry Vinaigrette
Cook time: 20 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 2 lb boneless Moulard duck breast halves with skin (about 2); 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup finely chopped shallots; 2 teaspoons sugar; 3 1/2 tablespoons Sherry vinegar; 1/3 cup walnut oil; 1/2 cup walnut halves, toasted and chopped; an instant-read thermometer

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Duck with Walnut Sherry VinaigretteMikkel Vang

You'd never guess such a sensational main course was so easy to prepare. Roasting and then quickly broiling the duck results in tender meat with crisp, golden-brown skin — and no messy stovetop to clean.

Recipe notes

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