Dairy-Free Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this exquisite Dairy-Free Crispy Duck Salad with Orange Vinaigrette—a perfect blend of bold flavors and vibrant textures. Succulent, golden-crisp duck breast takes center stage, paired with a refreshing medley of mixed greens, juicy orange segments, crunchy cucumber, and slivered almonds. The real magic happens with the homemade orange vinaigrette, a tangy-sweet masterpiece crafted with fresh orange juice, aromatic orange zest, honey, and balsamic vinegar. This dairy-free dish is an ideal choice for impressing guests or treating yourself to something special. Ready in just an hour, it’s a restaurant-quality recipe that’s easy to recreate at home while staying healthy. Perfect for those searching for a duck salad recipe or orange vinaigrette recipes that fit a dairy-free lifestyle.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 cups mixed salad greens
- 1 cup orange juice
- 0.33 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon grated orange zest
- 1 small red onion
- 1 medium cucumber
- 1 cup orange segments
- 0.25 cup almond slivers
Instructions
Preheat the oven to 400°F (200°C).
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat.
Season both sides of the duck breasts generously with salt and black pepper.
Heat a skillet over medium-low heat. Place the duck breasts skin-side down and cook for 10-12 minutes, or until the skin is crispy and golden brown.
Turn the duck breasts over and cook for another 3-4 minutes.
Transfer the duck breasts to a baking sheet and finish cooking in the preheated oven for about 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the duck from the oven, cover with foil, and let it rest while preparing the salad.
Prepare the orange vinaigrette by whisking together the orange juice, extra virgin olive oil, balsamic vinegar, honey, and grated orange zest in a small bowl. Season with salt and pepper to taste.
Thinly slice the red onion and cucumber.
In a large salad bowl, combine the mixed salad greens, sliced red onion, sliced cucumber, orange segments, and almond slivers.
Slice the rested duck breasts thinly across the grain.
Arrange the sliced duck over the salad and drizzle with the orange vinaigrette.
Toss the salad gently to combine and serve immediately.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 120.6 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2618 mg | 56% | |
*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.
