Keto Crispy Duck Salad with Orange Vinaigrette
Indulge in the vibrant flavors of this Keto Crispy Duck Salad with Orange Vinaigrette, a gourmet dish that's elegant, healthy, and bursting with citrusy zest. Perfectly seared duck breasts take center stage, their crispy golden skin and tender slices adding an irresistible richness to every bite. Complemented by a colorful medley of mixed greens, creamy avocado, crunchy walnuts, and fresh veggies, this salad achieves the ideal balance of textures and nutrients. The homemade orange vinaigrette ties it all together, offering a bright, tangy sweetness with hints of thyme and Dijon mustard, crafted to be both keto-friendly and deliciously refreshing. With just 40 minutes of total preparation and cooking time, this sophisticated salad is perfect for entertaining or elevating weekday meals. Perfect for keto enthusiasts, duck lovers, or anyone seeking a brilliant, healthy culinary escape!
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Recipe Information
Ingredients
- 2 whole Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Mixed salad greens
- 1 medium Cucumber, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 large Avocado, sliced
- 0.5 cup Walnuts, chopped
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- 1 teaspoon Orange zest
- 2 tablespoons Orange juice, freshly squeezed
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Erythritol
- 1 teaspoon Fresh thyme, chopped
Instructions
Start by patting the duck breasts dry with paper towels. Score the skin in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium-high and cook for 6-8 minutes, allowing the fat to render out and the skin to become crispy and golden brown.
Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for more well-done.
Once cooked to your liking, remove the duck breasts from the pan and let them rest for at least 5 minutes before slicing them thinly.
In a large bowl, combine the mixed salad greens, sliced cucumber, red bell pepper, avocado, and walnuts. Set aside.
For the vinaigrette, whisk together olive oil, white wine vinegar, orange zest, orange juice, lemon juice, Dijon mustard, erythritol, and fresh thyme until well combined.
Season the vinaigrette with salt and pepper to taste.
Drizzle the orange vinaigrette over the salad, tossing gently to coat the greens and vegetables evenly.
Top the salad with sliced duck breast and serve immediately.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 17.2 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3338 mg | 71% | |
*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.
