Low Carb Crispy Duck Salad with Orange Vinaigrette
Elevate your salad game with this flavorful and elegant Low Carb Crispy Duck Salad with Orange Vinaigrette, a perfect harmony of rich and refreshing flavors. Crisp, golden-brown duck breast slices take center stage, served atop a bed of vibrant mixed greens, creamy avocado, and crunchy sliced almonds. The star of the dressing, a tangy and citrusy orange vinaigrette, is infused with fresh orange zest, garlic, and a touch of soy sauce for a sophisticated depth of flavor. This recipe combines refined techniques like perfectly seared duck and an easy homemade dressing, making it both approachable and impressive. Ready in under an hour, this low-carb salad is ideal for dinner parties, date night, or a luxurious lunch. Enjoy a restaurant-quality meal in your own kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 whole duck breast
- 6 cups mixed salad greens
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon soy sauce
- 1 clove minced garlic
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole avocado
- 0.25 cup sliced almonds
- 2 stalks green onion
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
Step 3
Season both sides of the duck generously with salt and pepper.
Step 4
Place the duck breasts skin side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 5-7 minutes.
Step 5
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for an additional 8-10 minutes for medium-rare, or longer depending on your desired doneness.
Step 6
Remove the duck from the oven and let it rest for 5 minutes before slicing thinly.
Step 7
In a small bowl, whisk together the orange zest, orange juice, red wine vinegar, olive oil, soy sauce, minced garlic, salt, and pepper to create the vinaigrette.
Step 8
Prepare the salad by combining the mixed greens, sliced avocado, and green onions in a large bowl.
Step 9
Toss the salad with the orange vinaigrette until well coated.
Step 10
Plate the salad and top with the sliced duck breast and sprinkle with sliced almonds.
Step 11
Serve immediately and enjoy your Low Carb Crispy Duck Salad with Orange Vinaigrette!
Nutrition Facts
| Serving size | (928.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2235.1 |
| Total Fat 195.3g | 0% |
| Saturated Fat 49.6g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 336mg | 0% |
| Sodium 1790.2mg | 0% |
| Total Carbohydrate 33.1g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 7.4g | |
| Protein 94.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.7mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 2650.7mg | 0% |
Source of Calories