Sugar-Free Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this sophisticated Sugar-Free Crispy Duck Salad with Orange Vinaigrette, a perfect harmony of rich, tender duck breast and refreshing, crisp vegetables. The duck is expertly seared to golden perfection and roasted to lock in succulence, while the salad boasts a colorful medley of mixed greens, juicy cherry tomatoes, crunchy radishes, and delicate cucumber rounds. The star of the dish is the vibrant orange vinaigrette—crafted with fresh orange juice, fragrant thyme, zesty orange peel, and a touch of Dijon mustard—for a naturally sweet, tangy finish without any added sugar. Ready in under an hour, this stunning dish pairs gourmet flair with wholesome ingredients, making it ideal for elegant meals or healthy entertaining. Keywords: sugar-free recipes, crispy duck salad, orange vinaigrette, healthy gourmet salad.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 4 cups mixed salad greens
- 1 medium seedless cucumber
- 1 cup cherry tomatoes
- 4 pieces radishes
- 0.5 cup orange juice
- 0.25 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon orange zest
Instructions
Preheat your oven to 400°F (200°C).
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.
Season both sides of the duck breasts with sea salt and black pepper.
Place the duck breasts skin-side down in a cold non-stick skillet. Turn the heat to medium-high and cook for about 7-10 minutes until the skin is crispy and golden brown, draining excess fat as necessary.
Flip the duck breasts over and sear the other side for 1-2 minutes.
Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium rare or longer depending on your preference.
While the duck is roasting, prepare the salad by slicing the cucumber into thin rounds and halving the cherry tomatoes and radishes.
In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, Dijon mustard, fresh thyme leaves, orange zest, sea salt, and black pepper to make the vinaigrette.
Once the duck is done, remove it from the oven and let it rest for at least 5 minutes before slicing thinly against the grain.
To assemble the salad, arrange the mixed salad greens on each plate, distribute the sliced cucumbers, cherry tomatoes, and radishes evenly.
Top each salad with slices of duck breast.
Drizzle the orange vinaigrette generously over each salad.
Serve immediately and enjoy your sugar-free crispy duck salad with orange vinaigrette.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 22.9 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2407 mg | 51% | |
*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.
