Paleo Duck Noodles
Indulge in the rich, savory flavors of Paleo Duck Noodles, a wholesome, grain-free take on a classic dish that's perfect for paleo enthusiasts and foodies alike. This recipe combines tender, crispy-skinned duck breast, marinated in coconut aminos and aromatic spices, with vibrant, nutrient-packed vegetables like spiralized zucchini, red bell pepper, and carrot. The zucchini noodles provide the perfect paleo-friendly base, while a drizzle of lime juice and a sprinkle of fresh cilantro elevate every bite with bright, zesty freshness. Quick to prepare in under 40 minutes, this dish is rich in protein, low in carbs, and bursting with bold, irresistible flavor. Ideal for a healthy weeknight dinner that doesn’t sacrifice indulgence, Paleo Duck Noodles is a must-try for anyone seeking a delicious, gluten-free alternative to traditional noodle dishes.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 tablespoon Coconut aminos
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ginger powder
- 3 medium Zucchini
- 1 large Red bell pepper
- 1 large Carrot
- 3 stalks Green onion
- 2 tablespoons Sesame oil
- 0.25 cup Fresh cilantro
- 1 medium Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by scoring the skin of the duck breasts in a crisscross pattern, making sure not to cut into the meat.
In a small bowl, mix the coconut aminos, garlic powder, and ginger powder. Rub this mixture onto the duck breasts and let them marinate for 10 minutes at room temperature.
While the duck is marinating, prepare the vegetables. Spiralize the zucchinis into noodles and set aside. Thinly slice the red bell pepper, julienne the carrot, and chop the green onions. Save the green parts of the onions for garnish.
Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once hot, place the duck breasts skin-side down in the skillet. Cook for 5-7 minutes until the skin is crispy. Flip the breasts over and cook for another 4-5 minutes, or until the duck reaches a desired internal temperature (for medium-rare, aim for 135°F/57°C).
Remove the duck from the skillet and let it rest on a cutting board for about 5 minutes before slicing.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the red bell pepper and carrot, stir-frying for about 3 minutes until they start to soften.
Add the zucchini noodles to the skillet, tossing them with the other vegetables for about 2-3 minutes until they are heated through but not mushy.
Season the vegetable noodle mixture with salt and pepper.
Slice the rested duck breasts into thin strips.
Squeeze the juice of the lime over the zucchini noodles and vegetables, then divide them among serving plates.
Top each serving with sliced duck breast, sprinkle with chopped green onion and fresh cilantro.
Serve immediately while hot for the best flavors and textures.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 819 mg | 17% | |
*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.
