Whole30 Duck Noodles
Elevate your dinner menu with this flavorful and health-conscious Whole30 Duck Noodles recipe! Perfectly seared duck breast takes center stage, delivering rich, crispy goodness, while vibrant spiralized carrots and zucchini create a fresh, nutrient-packed base in place of traditional pasta. A savory sauce made with coconut aminos, toasted sesame oil, ginger, and garlic ties the dish together, infusing every bite with irresistible umami flavor. Bold red bell peppers, sliced green onions, and a sprinkle of cilantro add texture and color, while lime wedges lend a tangy brightness. Gluten-free, dairy-free, and Whole30-approved, this easy-to-make dish is ready in under an hour and is ideal for serving four hungry diners. Whether you're meal-prepping or hosting, these duck noodles are a satisfying, guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 2 large Carrot, spiralized
- 2 medium Zucchini, spiralized
- 0.25 cup Coconut aminos
- 2 tablespoons Sesame oil, toasted
- 1 tablespoon Ginger, freshly grated
- 3 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 fruit Lime, cut into wedges
Instructions
Score the skin of the duck breasts in a criss-cross pattern without cutting into the meat. Season the duck breasts with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat. Once hot, place the duck breasts skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 3-4 minutes or until the internal temperature reaches 135°F for medium-rare.
Remove the duck from the skillet and let it rest while you prepare the noodles.
In the same skillet, add the sesame oil, ginger, and garlic. Sauté over medium heat for about 1 minute until fragrant.
Add the spiralized carrots and zucchini to the skillet and toss them to coat in the sautéed ingredients. Stir in the coconut aminos and cook for 3-4 minutes until the vegetable noodles are tender but still have a bit of crunch.
Add the sliced red bell pepper and half of the green onions to the skillet. Stir well and cook for an additional 2 minutes.
Slice the rested duck breast thinly and arrange over the vegetable noodles.
Garnish with remaining green onions, chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 34.2 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2869 mg | 61% | |
*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.
