Paleo Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this Paleo Crispy Duck Salad with Orange Vinaigrette, a gourmet dish that delivers bold flavors and wholesome ingredients. Perfectly seared duck breast, with irresistibly crispy skin, is the star of this recipe, paired with a vibrant mix of fresh salad greens and crunchy toasted almonds. The zesty orange vinaigrette, made with fresh orange juice, apple cider vinegar, and a touch of honey, ties the dish together with a refreshing, citrusy flourish. This salad is not only Paleo-friendly but also an elegant, restaurant-quality meal that you can make at home in under 40 minutes. Ideal for a sophisticated lunch or an impressive dinner, this dish is a delightful balance of textures and flavors that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 5 cups mixed salad greens
- 0.25 cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 0.25 cup olive oil
- 1 tablespoon honey
- 1 teaspoon orange zest
- 2 pieces green onions
- 0.25 cup toasted almonds
Instructions
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with a paper towel and season both sides with sea salt and black pepper.
Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium and let the fat render out, cooking for about 6-8 minutes or until the skin is crispy and golden brown.
Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for another 6-8 minutes, or until the duck reaches your desired level of doneness.
Remove the duck from the oven and set aside to rest for 5-10 minutes before slicing.
While the duck is resting, prepare the orange vinaigrette by whisking together the fresh orange juice, apple cider vinegar, olive oil, honey, and orange zest in a small bowl.
Thinly slice the green onions and set aside.
In a large salad bowl, combine the mixed salad greens, sliced green onions, and toasted almonds.
Thinly slice the rested duck breasts and arrange them over the salad.
Drizzle the orange vinaigrette over the salad and gently toss to combine.
Serve the salad immediately, ensuring each portion receives a generous amount of duck and dressing.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 25.8 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1818 mg | 39% | |
*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.
