Paleo Crispy Duck Salad with Orange Vinaigrette

Elevate your mealtime with this delectable Paleo Crispy Duck Salad with Orange Vinaigrette, a dish that perfectly balances rich, savory flavors with bright, refreshing notes. Succulent duck breast, seared to golden perfection and oven-roasted for tender juiciness, takes center stage atop a vibrant bed of mixed greens, toasted almonds, and thinly sliced green onions. The crowning glory is a zesty orange vinaigrette, made with fresh orange juice, honey, and apple cider vinegar, offering a sweet-tangy kick that beautifully complements the crispy duck. Ready in just 35 minutes, this paleo-friendly recipe is ideal for a light yet indulgent dinner or an impressive dish to wow your guests. Packed with texture, flavor, and elegance, this salad is a must-try for food enthusiasts who crave wholesome, gourmet meals.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces duck breast
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 5 cups mixed salad greens
• 0.25 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 0.25 cup olive oil
• 1 tablespoon honey
• 1 teaspoon orange zest
• 2 pieces green onions
• 0.25 cup toasted almonds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the duck breasts dry with a paper towel and season both sides with sea salt and black pepper.

Step 3

Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium and let the fat render out, cooking for about 6-8 minutes or until the skin is crispy and golden brown.

Step 4

Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for another 6-8 minutes, or until the duck reaches your desired level of doneness.

Step 5

Remove the duck from the oven and set aside to rest for 5-10 minutes before slicing.

Step 6

While the duck is resting, prepare the orange vinaigrette by whisking together the fresh orange juice, apple cider vinegar, olive oil, honey, and orange zest in a small bowl.

Step 7

Thinly slice the green onions and set aside.

Step 8

In a large salad bowl, combine the mixed salad greens, sliced green onions, and toasted almonds.

Step 9

Thinly slice the rested duck breasts and arrange them over the salad.

Step 10

Drizzle the orange vinaigrette over the salad and gently toss to combine.

Step 11

Serve the salad immediately, ensuring each portion receives a generous amount of duck and dressing.

Nutrition Facts

Serving size	(812.9g)

Amount per serving	% Daily Value*
Calories	2160.3

Total Fat 184.3g	0%
Saturated Fat 48.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 336mg	0%
Sodium 2646.9mg	0%
Total Carbohydrate 38.1g	0%
Dietary Fiber 7.4g	0%
Total Sugars 25.8g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 226.4mg	0%
Iron 27.3mg	0%
Potassium 1817.9mg	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: 76.5%

Protein: 16.5%

Carbs: 7.0%