Low Sodium Crispy Duck Salad with Orange Vinaigrette
Delight in the vibrant and sophisticated flavors of this Low Sodium Crispy Duck Salad with Orange Vinaigrette, a lighter twist on a gourmet classic. Perfectly seared and oven-roasted duck breast takes center stage, boasting irresistibly crispy skin and tender meat, all while keeping sodium in check. The duck is served atop a bed of crisp mixed greens, sweet mandarin oranges, and toasted almonds, creating a delightful medley of textures. This dish is brought to life with a refreshing orange vinaigrette, made with freshly squeezed juice, honey, and a hint of Dijon mustard for a zesty, tangy finish. Ready in just 40 minutes, this elegant salad is ideal for a healthy weeknight dinner or special occasion. Serve it with a sprinkle of chopped fresh cilantro for an extra burst of color and flavor!
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Recipe Information
Ingredients
- 2 units (approx. 1 lb, skin on) Duck breast
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 cups Mixed salad greens
- 0.25 cup (freshly squeezed) Orange juice
- 0.25 cup Olive oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Orange zest
- 2 tablespoons Chopped fresh cilantro
- 1 cup (canned in water, drained) Mandarin oranges
- 0.5 cup (toasted) Sliced almonds
- 0.25 cup Thinly sliced red onion
Instructions
Preheat your oven to 400°F (200°C).
Lightly score the skin of each duck breast in a crisscross pattern, without cutting into the flesh.
Season both sides of the duck breasts with the salt and ground black pepper.
Place the duck breasts skin-side down in a cold, oven-safe skillet over medium heat. Allow the skin to render and crisp up for 5-7 minutes without moving them.
Once the skin is golden and crispy, flip the duck breasts over and sear the other side for 1 minute.
Transfer the skillet to the preheated oven and cook for an additional 8-10 minutes for medium-rare, or longer for 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 juice, olive oil, white wine vinegar, honey, Dijon mustard, and orange zest to create the vinaigrette.
In a large salad bowl, combine the mixed salad greens, mandarin oranges, sliced almonds, and red onion.
Pour the vinaigrette over the salad ingredients and toss to combine.
Divide the salad onto four plates.
Top each salad with slices of the crispy duck breast.
Garnish with chopped fresh cilantro and serve immediately.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.9 g | 449% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 47.4 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 59.0 mg | 328% | |
| Potassium | 3815 mg | 81% | |
*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.
