Anka med valnöt- och sherryvinägrett

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 teskedar salt
1/2 teskedar svartpeppar
70g finely chopped shallots
2 teskedar socker
50ml Sherry vinegar
80ml walnut oil
120ml walnut halves, toasted and chopped
en snabbavläsande termometer

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.

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