Gluten-Free Crispy Duck Salad with Orange Vinaigrette

Elevate your salad game with this Gluten-Free Crispy Duck Salad with Orange Vinaigrette, a vibrant and sophisticated dish perfect for any occasion. Succulent, golden-crisp duck breast takes center stage, paired with a refreshing mix of salad greens, crunchy cucumber, and sweet red onion. The zesty orange vinaigrette, infused with the natural sweetness of honey and a touch of Dijon mustard, ties the dish together with bright citrusy notes. Finished with sliced almonds and fresh cilantro for added texture and aroma, this nutritious, gluten-free recipe combines irresistible flavors with a stunning presentation. Ready in under an hour, it’s the perfect balance of indulgence and health, ideal for an elegant lunch or light dinner.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Mixed salad greens
• 2 large Orange
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 0.25 cup Olive oil
• 0.5 medium Red onion
• 1 medium Cucumber
• 0.25 cup Almonds, sliced
• 0.25 cup Cilantro, fresh

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Score the skin of the duck breasts with a sharp knife, being careful not to cut into the meat.

Step 3

Season the duck breasts with salt and pepper on both sides.

Step 4

Place a non-stick oven-safe skillet over medium-high heat. Add the duck breasts skin-side down to the skillet.

Step 5

Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 2 minutes.

Step 6

Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes or until cooked to your liking.

Step 7

Remove the duck from the oven and let it rest for 5 minutes before slicing.

Step 8

While the duck is cooking, prepare the vinaigrette. Zest one of the oranges and juice both oranges.

Step 9

In a small bowl, whisk together the orange juice, orange zest, honey, Dijon mustard, and olive oil. Season with a pinch of salt and pepper. Set aside.

Step 10

Thinly slice the red onion and cucumber.

Step 11

In a large salad bowl, combine the mixed salad greens, red onion, and cucumber.

Step 12

Drizzle with the prepared orange vinaigrette and toss to coat.

Step 13

Slice the rested duck breasts thinly.

Step 14

Place the tossed salad onto plates, then top with slices of crispy duck.

Step 15

Sprinkle with sliced almonds and fresh cilantro before serving.

Nutrition Facts

Serving size	(1374.7g)

Amount per serving	% Daily Value*
Calories	2358.0

Total Fat 186.1g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 5.7g
Cholesterol 336mg	0%
Sodium 2854.0mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 55.6g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 431.8mg	0%
Iron 29.5mg	0%
Potassium 2957.1mg	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: 70.1%

Protein: 16.0%

Carbs: 13.9%