Soy-Free Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this exquisite Soy-Free Crispy Duck Salad with Orange Vinaigrette—a dish that's equal parts luxurious and refreshingly light. Perfectly pan-seared and oven-roasted duck breast, with irresistibly crispy skin, takes center stage atop a bed of vibrant mixed greens. Accented by the sweetness of juicy orange segments, the crunch of toasted almonds, and the zing of thinly sliced red onion, every bite is a symphony of texture and flavor. The homemade orange vinaigrette, crafted with fresh orange zest, honey, and a hint of Dijon mustard, ties the dish together beautifully. With a simple cook time of just 30 minutes, this elegant, soy-free recipe is perfect for entertaining guests or treating yourself to a gourmet experience at home. Serve it as a light main course or a stunning starter—either way, it’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Mixed salad greens
- 1 large Orange
- 0.5 medium Red onion
- 0.25 cup Almonds
- 1 tablespoon Honey
- 2 tablespoons White wine vinegar
- 0.25 cup Orange juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
Instructions
Preheat the oven to 400°F (200°C).
Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the duck breasts, skin side down, in the skillet and cook for 6-8 minutes until the skin is crispy and brown. Flip the duck breasts and cook for another 2 minutes.
Transfer the skillet to the preheated oven and roast the duck for 10-12 minutes, or until it reaches your desired doneness. Let the duck rest for 5 minutes before slicing it thinly.
While the duck is cooking, prepare the orange vinaigrette. Zest and juice the orange, keeping them separate. Mince the garlic clove.
In a small mixing bowl, whisk together 0.5 tablespoon of orange zest, orange juice, white wine vinegar, 1 tablespoon of olive oil, honey, Dijon mustard, and minced garlic until well combined. Season with salt and pepper to taste.
Toast the almonds in a dry skillet over medium heat until they are golden brown and fragrant, about 5 minutes. Allow them to cool slightly.
Thinly slice the red onion and segment the remaining orange.
In a large salad bowl, combine the mixed salad greens, red onion slices, orange segments, and toasted almonds. Drizzle with the prepared orange vinaigrette and toss gently to combine.
Arrange the sliced duck on top of the salad and serve immediately.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 41.8 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1813 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.
