Crispy Duck Salad with Orange Vinaigrette
Elevate your dinner table with this stunning Crispy Duck Salad with Orange Vinaigrette, a sophisticated yet simple recipe perfect for special occasions or weeknight indulgence. Featuring succulent, golden-crisp duck breast paired with fresh mixed greens, sweet orange segments, crunchy walnuts, and vibrant slices of cucumber and red onion, this salad delivers bold flavors and satisfying textures in every bite. The zesty orange vinaigrette, made with fresh orange juice, honey, and Dijon mustard, ties the dish together with a tangy-sweet glaze that perfectly complements the richness of the duck. Ready in just 40 minutes, this elegant recipe is a showstopper that's as impressive to serve as it is easy to prepare. Serve it as a refined starter or hearty main course for a meal that is sure to delight and impress!
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Recipe Information
Ingredients
- 2 Duck breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Mixed salad greens
- 1 Orange
- 1 Cucumber
- 0.5 Red onion
- 0.5 cup Walnuts
- 3 tablespoons Olive oil
- 0.25 cup Fresh orange juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
Instructions
Pat the duck breasts dry with paper towels. Score the skin in a criss-cross pattern without cutting into the meat. Season both sides with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.
Place the duck breasts skin-side down in a cold non-stick skillet. Turn the heat to medium and cook for about 6-8 minutes, rendering the fat and crisping the skin. Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer to your liking.
Remove the duck from the skillet and let it rest for 5 minutes before slicing it thinly across the grain.
While the duck rests, prepare the salad. Peel the orange and separate it into segments. Slice the cucumber into thin rounds and thinly slice 0.5 a red onion.
In a large salad bowl, combine 4 cups of mixed salad greens, orange segments, cucumber slices, red onion, and 0.5 cup of walnuts.
In a small bowl, whisk together 3 tablespoons of olive oil, 0.25 cup of fresh orange juice, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and 0.25 teaspoon of salt to make the vinaigrette.
Drizzle the orange vinaigrette over the salad and toss to combine.
Top the salad with the sliced duck breasts and serve immediately.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 44.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
