Low Fat Crispy Duck Salad with Orange Vinaigrette

Elevate your salad game with this vibrant Low Fat Crispy Duck Salad with Orange Vinaigrette—a dish that’s as healthy as it is indulgent. Succulent, skinless duck breast is lightly seasoned, seared to golden perfection, and roasted to ensure a tender, protein-rich centerpiece. Paired with a colorful medley of mixed greens, juicy orange segments, crisp cucumber, sweet cherry tomatoes, and crunchy toasted almonds, this salad is a feast for both the eyes and the palate. The crowning touch? A zesty homemade orange vinaigrette, made with freshly squeezed orange juice, Dijon mustard, and a drizzle of honey, ties all the flavors together beautifully. Ready in under 40 minutes, this low-fat, nutrient-packed recipe is perfect for a light dinner, a sophisticated lunch, or a show-stopping brunch dish. Taste the perfect balance of crispy, juicy, and tangy—all in one irresistible salad!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 4

Ingredients

• 2 pieces Duck breast, skinless
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 spray Olive oil spray
• 4 cups Mixed salad greens
• 1 piece Orange, peeled and segmented
• 1 cup Cherry tomatoes, halved
• 1 piece Cucumber, thinly sliced
• 0.25 cup Toasted almonds, slivered
• 0.25 cup Orange juice, freshly squeezed
• 2 tablespoons White wine vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the duck breasts dry with paper towels and season them with salt and black pepper on both sides.

Step 3

Spray a non-stick skillet with olive oil spray and heat over medium-high heat.

Step 4

Add the duck breasts to the skillet and sear for about 4-5 minutes per side, until browned.

Step 5

Transfer the seared duck breasts to a baking sheet and place them in the preheated oven for an additional 6-8 minutes, or until cooked through.

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 juice, white wine vinegar, honey, Dijon mustard, and olive oil to make the vinaigrette. Season with salt and pepper to taste.

Step 8

In a large salad bowl, combine the mixed greens, orange segments, cherry tomatoes, cucumber slices, and toasted almonds.

Step 9

Drizzle the salad with the orange vinaigrette and toss to combine.

Step 10

Top the salad with the sliced duck and serve immediately.

Nutrition Facts

Serving size	(1380.5g)

Amount per serving	% Daily Value*
Calories	1350.0

Total Fat 56.5g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 380.8mg	0%
Sodium 1658.8mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 11.5g	0%
Total Sugars 45.5g
Protein 146.6g	0%

Vitamin D 0IU	0%
Calcium 278.4mg	0%
Iron 17.3mg	0%
Potassium 2926.1mg	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: 37.4%

Protein: 43.1%

Carbs: 19.5%