Dairy-Free Crispy Duck Salad with Orange Vinaigrette

Elevate your salad game with this irresistible Dairy-Free Crispy Duck Salad with Orange Vinaigrette. Perfect for a light yet luxurious meal, this recipe combines tender duck breast with a medley of mixed greens, juicy orange segments, crunchy almond slivers, and crisp cucumber. The duck is pan-seared to golden perfection, finished in the oven for the ideal texture, and served atop a vibrant salad that's as beautiful as it is delicious. A zesty homemade orange vinaigrette made with fresh orange juice, balsamic vinegar, and a touch of honey ties everything together with a tangy-sweet finish. Ready in under an hour, this salad is a stunning option for dinner parties or when you simply want to treat yourself to something special. Dairy-free and full of flavor, it's a fresh take on a classic dish that's sure to impress!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces duck breast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 cups mixed salad greens
• 1 cup orange juice
• 0.33 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon grated orange zest
• 1 small red onion
• 1 medium cucumber
• 1 cup orange segments
• 0.25 cup almond slivers

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat.

Step 3

Season both sides of the duck breasts generously with salt and black pepper.

Step 4

Heat a skillet over medium-low heat. Place the duck breasts skin-side down and cook for 10-12 minutes, or until the skin is crispy and golden brown.

Step 5

Turn the duck breasts over and cook for another 3-4 minutes.

Step 6

Transfer the duck breasts to a baking sheet and finish cooking in the preheated oven for about 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 7

Remove the duck from the oven, cover with foil, and let it rest while preparing the salad.

Step 8

Prepare the orange vinaigrette by whisking together the orange juice, extra virgin olive oil, balsamic vinegar, honey, and grated orange zest in a small bowl. Season with salt and pepper to taste.

Step 9

Thinly slice the red onion and cucumber.

Step 10

In a large salad bowl, combine the mixed salad greens, sliced red onion, sliced cucumber, orange segments, and almond slivers.

Step 11

Slice the rested duck breasts thinly across the grain.

Step 12

Arrange the sliced duck over the salad and drizzle with the orange vinaigrette.

Step 13

Toss the salad gently to combine and serve immediately.

Nutrition Facts

Serving size	(1443.5g)

Amount per serving	% Daily Value*
Calories	2979.2

Total Fat 206.2g	0%
Saturated Fat 50.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 336mg	0%
Sodium 2811.6mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 120.6g
Protein 94.0g	0%

Vitamin D 0IU	0%
Calcium 315.4mg	0%
Iron 28.0mg	0%
Potassium 2618.3mg	0%

*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.

Source of Calories

Fat: 61.6%

Protein: 12.5%

Carbs: 26.0%