Low Carb Crispy Duck Salad with Orange Vinaigrette
Elevate your mealtime with this exquisite Low Carb Crispy Duck Salad with Orange Vinaigrette — a perfect balance of bold flavor and wholesome nutrition. Tender, golden-crisp duck breast is the star of this dish, paired beautifully with creamy avocado, crunchy sliced almonds, and vibrant mixed greens. The refreshing orange vinaigrette, made with fresh orange zest and juice, olive oil, and a hint of soy sauce, ties everything together with a zesty, tangy finish. This elegant, gluten-free salad is surprisingly easy to prepare, making it ideal for both casual dinners and special occasions. With just 20 minutes of prep time and 25 minutes of cooking, you’ll create a high-protein, low-carb masterpiece that is sure to impress. Enjoy the ultimate harmony of crispy textures and citrusy flavors in every bite!
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Recipe Information
Ingredients
- 2 whole duck breast
- 6 cups mixed salad greens
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon soy sauce
- 1 clove minced garlic
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole avocado
- 0.25 cup sliced almonds
- 2 stalks green onion
Instructions
Preheat your oven to 400°F (200°C).
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck generously with salt and pepper.
Place the duck breasts skin side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 5-7 minutes.
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for an additional 8-10 minutes for medium-rare, or longer depending on your desired doneness.
Remove the duck from the oven and let it rest for 5 minutes before slicing thinly.
In a small bowl, whisk together the orange zest, orange juice, red wine vinegar, olive oil, soy sauce, minced garlic, salt, and pepper to create the vinaigrette.
Prepare the salad by combining the mixed greens, sliced avocado, and green onions in a large bowl.
Toss the salad with the orange vinaigrette until well coated.
Plate the salad and top with the sliced duck breast and sprinkle with sliced almonds.
Serve immediately and enjoy your Low Carb Crispy Duck Salad with Orange Vinaigrette!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 7.4 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2651 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.
