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Duck with Walnut Sherry Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Duck with Walnut Sherry Vinaigrette

  • 900g boneless Moulard duck breast halves with skin (about 2)

  • 3/4 teaspoons salt

  • 1/2 teaspoons black pepper

  • 70g finely chopped shallots

  • 2 teaspoons sugar

  • 50ml Sherry vinegar

  • 80ml walnut oil

  • 120ml walnut halves, toasted and chopped

  • an instant-read thermometer

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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