Mediterranean Diet Duck Noodles

Elevate your weeknight dinner repertoire with this Mediterranean Diet Duck Noodles recipe—an irresistible fusion of rich, crispy-skinned duck and vibrant Mediterranean flavors. Juicy cherry tomatoes, briny Kalamata olives, and fresh baby spinach are sautéed in rendered duck fat and olive oil, creating a luscious base that perfectly complements hearty whole wheat noodles. Finished with the fresh zing of lemon, fragrant basil, and a sprinkle of pine nuts, this dish is as nutritious as it is indulgent. Perfect for those following a Mediterranean diet or looking for a unique twist on classic duck recipes, this 50-minute meal is both wholesome and gourmet. Serve it steaming hot and enjoy a dish that beautifully balances wholesome healthiness with indulgent flavor.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces duck breast
• 200 grams whole wheat noodles
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves
• 150 grams cherry tomatoes
• 50 grams Kalamata olives
• 10 grams fresh basil
• 100 grams baby spinach
• 1 lemon
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 30 grams pine nuts

Directions

Step 1

Begin by scoring the skin of the duck breast with a sharp knife, being careful not to cut into the flesh. Season the duck with a pinch of sea salt and black pepper.

Step 2

Heat a non-stick frying pan over medium heat. Place the duck breasts skin-side down in the pan and cook for 6-8 minutes, allowing the fat to render out and skin to become crispy.

Step 3

Flip the duck breasts and continue cooking for another 4-5 minutes until the duck is cooked to medium rare. Remove from heat and let it rest on a cutting board.

Step 4

While the duck is cooking, bring a large pot of salted water to a boil. Cook the whole wheat noodles according to the package instructions until al dente. Drain and set aside.

Step 5

In the same pan used for the duck, remove excess fat leaving about 1 tablespoon in the pan. Add the crushed garlic cloves and sauté for about a minute until fragrant.

Step 6

Halve the cherry tomatoes and add them to the pan along with the Kalamata olives. Cook for 2-3 minutes until the tomatoes start to soften.

Step 7

Add the baby spinach and cook until just wilted. Then, combine the cooked noodles with the vegetables in the pan, tossing well to integrate the flavors.

Step 8

Slice the rested duck breast thinly and layer on top of the noodles and vegetables.

Step 9

Finish by drizzling with extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of fresh basil and pine nuts. Add additional sea salt and pepper to taste if necessary.

Step 10

Serve immediately, ensuring that each plate has an equal amount of duck and noodles.

Nutrition Facts

Serving size	(1043.2g)

Amount per serving	% Daily Value*
Calories	2259.6

Total Fat 177.6g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 10.3g
Cholesterol 336mg	0%
Sodium 3289.2mg	0%
Total Carbohydrate 80.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 7.3g
Protein 99.9g	0%

Vitamin D 0IU	0%
Calcium 298.0mg	0%
Iron 34.0mg	0%
Potassium 1739.0mg	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: 68.9%

Protein: 17.2%

Carbs: 13.8%