Duck with Walnut Sherry Vinaigrette

50 mins (prep 20)
8 ingredients
makes 4 servings
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.

Categories:  quick-&-easy , winter , american , fall ,
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  • 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
  • special equipment: an instant-read thermometer


Serving Size (38.57 g)
Servings 4
Amount per Serving
Calories 187.84 Calories from Fat 177.66
% Daily Value *
Total Fat 19.74g 121.46%
Saturated Fat 1.8g 36.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 437.21mg 72.87%
Total Carbohydrate 2.89g 3.86%
Dietary Fiber 0.16 g 2.49%
Sugars 2.46 g %
Protein 0.07g 0.55%
Vitamin A 3.37IU% Vitamin C 0.06mg%
Calcium 3.8mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
duck breast halves, skin, boneless, finely chopped shallots, walnut halves, an, special equipment