Duck with Walnut Sherry Vinaigrette

From the kitchen of Carly

Moulard duck breast gets scored and roasted until the skin crisps to mahogany, then finished under the broiler. Slice it and drizzle with a warm shallot and walnut vinaigrette that cuts through the richness with bright, nutty acidity.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 lb boneless Moulard duck breast halves with skin (about 2)
  • 13/4 teaspoon salt
  • 11/2 teaspoon black pepper
  • 11/3 cup finely chopped shallots
  • 12 teaspoons sugar
  • 13 1/2 tablespoons Sherry vinegar
  • 11/3 cup walnut oil
  • 11/2 cup walnut halves, toasted and chopped
  • 1an instant-read thermometer

Instructions

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

  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.

  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.)

  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. Thinly slice duck and serve with vinaigrette drizzled around plates.