Gluten-Free Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this **Gluten-Free Crispy Duck Salad with Orange Vinaigrette**, an irresistible fusion of texture and flavor! Perfectly seared duck breasts, boasting golden-brown, crispy skin, are thinly sliced and paired with a medley of fresh mixed greens, crunchy cucumber, and zesty red onion. The star of this dish is the bright, citrusy orange vinaigrette made from freshly squeezed orange juice, a touch of honey, and a hint of Dijon mustard, lending a tangy-sweet balance. Topped with sliced almonds for added crunch and a sprinkle of fresh cilantro for an herby finish, this vibrant salad is ideal as a show-stopping main course or a sophisticated starter. Ready in under an hour, this recipe is a go-to for gluten-free dining with flair!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 2 large Orange
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.25 cup Olive oil
- 0.5 medium Red onion
- 1 medium Cucumber
- 0.25 cup Almonds, sliced
- 0.25 cup Cilantro, fresh
Instructions
Preheat the oven to 400°F (200°C).
Score the skin of the duck breasts with a sharp knife, being careful not to cut into the meat.
Season the duck breasts with salt and pepper on both sides.
Place a non-stick oven-safe skillet over medium-high heat. Add the duck breasts skin-side down to the skillet.
Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 2 minutes.
Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes or until cooked to your liking.
Remove the duck from the oven and let it rest for 5 minutes before slicing.
While the duck is cooking, prepare the vinaigrette. Zest one of the oranges and juice both oranges.
In a small bowl, whisk together the orange juice, orange zest, honey, Dijon mustard, and olive oil. Season with a pinch of salt and pepper. Set aside.
Thinly slice the red onion and cucumber.
In a large salad bowl, combine the mixed salad greens, red onion, and cucumber.
Drizzle with the prepared orange vinaigrette and toss to coat.
Slice the rested duck breasts thinly.
Place the tossed salad onto plates, then top with slices of crispy duck.
Sprinkle with sliced almonds and fresh cilantro before serving.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 55.6 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2957 mg | 63% | |
*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.
