Duck with Walnut Sherry Vinaigrette

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This elegant recipe for roast duck breast with walnut sherry vinaigrette is a fantastic option for those seeking a sophisticated dinner that remains mindful of health goals. As a diabetes-friendly main course, it focuses on high-quality protein and heart-healthy fats from the walnuts and walnut oil. The duck is roasted until tender and finished under the grill for a perfectly crisp skin, providing a wonderful contrast to the rich, nutty dressing.

The sherry vinegar adds a bright, acidic lift that cuts through the richness of the duck, while the toasted walnuts provide a satisfying crunch. This dish is ideal for a weekend treat or a dinner party, as it looks beautiful on the plate despite being relatively simple to prepare. Serve the sliced duck over a bed of steamed greens or a crisp watercress salad to complete this nutritiously balanced and flavourful meal.

Ingredients for Duck with Walnut Sherry Vinaigrette

900g boneless Moulard duck breast halves with skin (about 2)
3/4 colher de chá de sal
1/2 colher de chá de pimenta preta
70g finely chopped shallots
2 colheres de chá de açúcar
50ml Sherry vinegar
80ml walnut oil
120ml walnut halves, toasted and chopped
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How to make Duck with Walnut Sherry Vinaigrette

Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 191°C.

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 teaspoons salt and 1/4 teaspoons pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into centre registers 57°C, 25 to 30 minutes for medium-rare.

Preheat grill. Turn duck over and grill (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 63°C.)

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 teaspoons 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.

Thinly slice duck and serve with vinaigrette drizzled around plates.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.