Whole30 Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this flavorful Whole30 Crispy Duck Salad with Orange Vinaigrette, a show-stopping combination of tender, golden-seared duck breasts and vibrant, nutrient-packed mixed greens. Perfectly balanced with juicy orange segments, creamy avocado, and crunchy almonds, this recipe is brought to life by a tangy homemade orange vinaigrette made with olive oil, apple cider vinegar, and Dijon mustard. The duck’s crispy skin adds a luxurious texture, while its rich flavor pairs beautifully with the bright citrus notes. Ready in under an hour, this elegant and wholesome salad is ideal for clean eating and special occasions alike. Savor every bite as a nutritious main course or an impressive starter that’s Paleo and Whole30-compliant!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces duck breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 2 large oranges
- 0.25 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 minced garlic clove
- 0.25 cup almonds
- 1 sliced avocado
Instructions
Start by preparing the duck breasts. Pat them dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper.
Place a cold skillet over medium-high heat and add the duck breasts, skin side down. Cook for about 6-8 minutes, or until the skin is crispy and golden. Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer to your desired doneness.
Remove the duck from the skillet and let it rest for 10 minutes before slicing thinly.
While the duck is resting, prepare the orange vinaigrette. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, a pinch of salt, and freshly squeezed juice from one of the oranges.
Peel and segment the second orange, discarding any seeds.
In a large salad bowl, combine the mixed salad greens, orange segments, and sliced avocado.
Toss the salad with half of the vinaigrette. Reserve the rest for serving.
Slice the duck breast thinly across the grain and arrange the slices on top of the salad.
Garnish with chopped almonds.
Serve immediately with extra vinaigrette on the side.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 34.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1720 mg | 37% | |
*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.
