Low Fat Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this vibrant and flavorful Low Fat Crispy Duck Salad with Orange Vinaigrette! This light yet satisfying dish features juicy, skinless duck breast seared to perfection and oven-finished for a crispy exterior while staying tender inside. Nestled atop a bed of fresh mixed greens, sweet orange segments, cherry tomatoes, and crisp cucumber slices, this salad is finished with the crunch of toasted almonds for added texture. The star of the dish is the zesty orange vinaigrette, blending freshly squeezed orange juice, honey, Dijon mustard, and white wine vinegar for a tangy-sweet kick. Easy to prepare in under 40 minutes, this recipe is ideal for a guilt-free gourmet meal that’s packed with flavor and perfect for entertaining or a nourishing weeknight dinner.
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Recipe Information
Ingredients
- 2 pieces Duck breast, skinless
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 spray Olive oil spray
- 4 cups Mixed salad greens
- 1 piece Orange, peeled and segmented
- 1 cup Cherry tomatoes, halved
- 1 piece Cucumber, thinly sliced
- 0.25 cup Toasted almonds, slivered
- 0.25 cup Orange juice, freshly squeezed
- 2 tablespoons White wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with paper towels and season them with salt and black pepper on both sides.
Spray a non-stick skillet with olive oil spray and heat over medium-high heat.
Add the duck breasts to the skillet and sear for about 4-5 minutes per side, until browned.
Transfer the seared duck breasts to a baking sheet and place them in the preheated oven for an additional 6-8 minutes, or until cooked through.
Remove the duck from the oven and let it rest for 5 minutes before slicing thinly.
In a small bowl, whisk together the orange juice, white wine vinegar, honey, Dijon mustard, and olive oil to make the vinaigrette. Season with salt and pepper to taste.
In a large salad bowl, combine the mixed greens, orange segments, cherry tomatoes, cucumber slices, and toasted almonds.
Drizzle the salad with the orange vinaigrette and toss to combine.
Top the salad with the sliced duck and serve immediately.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 45.5 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2926 mg | 62% | |
*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.
