Duck With Walnut Sherry Vinaigrette
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tsp
Salt1 tsp
Black Pepper1 cup
Shallot (finely chopped)2 tsps
Sugar3.5 tbsps
Sherry Vinegar1 cup
Walnut OilDirections:
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
3
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
4
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
5
Preheat broiler
6
Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes
7
Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes
8
(Internal temperature will rise to at least 145°F
9
) 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
10
Add sugar and cook, stirring, until sugar is dissolved
11
Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds
12
Transfer to a bowl, then whisk in oil until combined
13
Stir in walnuts
14
Thinly slice duck and serve with vinaigrette drizzled around plates
15
Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F
16
Pat duck dry and trim off any excess fat
17
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
18
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
19
Preheat broiler
20
Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes
21
Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes
22
(Internal temperature will rise to at least 145°F
23
) 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
24
Add sugar and cook, stirring, until sugar is dissolved
25
Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds
26
Transfer to a bowl, then whisk in oil until combined
27
Stir in walnuts
28
Thinly slice duck and serve with vinaigrette drizzled around plates