Low Sodium Crispy Duck Salad with Orange Vinaigrette

Elevate your salad game with this Low Sodium Crispy Duck Salad with Orange Vinaigrette—a sophisticated yet approachable dish that’s bursting with vibrant flavors and textures. Perfectly seared duck breast with irresistibly crispy skin takes center stage, complemented by a bed of mixed greens, juicy mandarin oranges, toasted almonds, and a hint of red onion for crunch. The star of the dressing is a zesty homemade orange vinaigrette, made with freshly squeezed orange juice, honey, and Dijon mustard, delivering the perfect balance of tangy and sweet. This elegant, low-sodium recipe is easy to prepare in just 40 minutes and makes an ideal lunch or dinner for entertaining or indulging at home. Healthy, flavorful, and packed with gourmet appeal, this salad is sure to impress your taste buds!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 units (approx. 1 lb, skin on) Duck breast
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 8 cups Mixed salad greens
• 0.25 cup (freshly squeezed) Orange juice
• 0.25 cup Olive oil
• 2 tablespoons White wine vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Orange zest
• 2 tablespoons Chopped fresh cilantro
• 1 cup (canned in water, drained) Mandarin oranges
• 0.5 cup (toasted) Sliced almonds
• 0.25 cup Thinly sliced red onion

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Lightly score the skin of each duck breast in a crisscross pattern, without cutting into the flesh.

Step 3

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

Step 4

Place the duck breasts skin-side down in a cold, oven-safe skillet over medium heat. Allow the skin to render and crisp up for 5-7 minutes without moving them.

Step 5

Once the skin is golden and crispy, flip the duck breasts over and sear the other side for 1 minute.

Step 6

Transfer the skillet to the preheated oven and cook for an additional 8-10 minutes for medium-rare, or longer for your desired doneness.

Step 7

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

Step 8

In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, honey, Dijon mustard, and orange zest to create the vinaigrette.

Step 9

In a large salad bowl, combine the mixed salad greens, mandarin oranges, sliced almonds, and red onion.

Step 10

Pour the vinaigrette over the salad ingredients and toss to combine.

Step 11

Divide the salad onto four plates.

Step 12

Top each salad with slices of the crispy duck breast.

Step 13

Garnish with chopped fresh cilantro and serve immediately.

Nutrition Facts

Serving size	(1652.8g)

Amount per serving	% Daily Value*
Calories	4217.4

Total Fat 349.9g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 762.0mg	0%
Sodium 1962.0mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 47.4g
Protein 200.9g	0%

Vitamin D 0IU	0%
Calcium 505.5mg	0%
Iron 59.0mg	0%
Potassium 3815.2mg	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: 74.2%

Protein: 18.9%

Carbs: 6.9%