Paleo Duck Noodles

Elevate your weeknight dinner game with these flavorful and wholesome Paleo Duck Noodles, a perfect fusion of tender duck breast, vibrant vegetables, and aromatic spices. This grain-free recipe swaps traditional noodles for zucchini spirals, creating a light yet satisfying dish that’s packed with nutrients and low in carbs. The crispy, pan-seared duck breast is marinated in a savory blend of coconut aminos, garlic, and ginger, delivering rich umami flavors that pair beautifully with the crunch of red bell peppers and carrots. Finished with a zesty squeeze of lime, a sprinkle of fresh cilantro, and green onion for a burst of freshness, this one-pan wonder is paleo-friendly, gluten-free, and ready in just 40 minutes. Ideal for health-conscious foodies and duck enthusiasts alike, these noodles make a deliciously unique addition to your recipe repertoire.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 1 tablespoon Coconut aminos
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ginger powder
• 3 medium Zucchini
• 1 large Red bell pepper
• 1 large Carrot
• 3 stalks Green onion
• 2 tablespoons Sesame oil
• 0.25 cup Fresh cilantro
• 1 medium Lime
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by scoring the skin of the duck breasts in a crisscross pattern, making sure not to cut into the meat.

Step 2

In a small bowl, mix the coconut aminos, garlic powder, and ginger powder. Rub this mixture onto the duck breasts and let them marinate for 10 minutes at room temperature.

Step 3

While the duck is marinating, prepare the vegetables. Spiralize the zucchinis into noodles and set aside. Thinly slice the red bell pepper, julienne the carrot, and chop the green onions. Save the green parts of the onions for garnish.

Step 4

Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Once hot, place the duck breasts skin-side down in the skillet. Cook for 5-7 minutes until the skin is crispy. Flip the breasts over and cook for another 4-5 minutes, or until the duck reaches a desired internal temperature (for medium-rare, aim for 135°F/57°C).

Step 5

Remove the duck from the skillet and let it rest on a cutting board for about 5 minutes before slicing.

Step 6

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the red bell pepper and carrot, stir-frying for about 3 minutes until they start to soften.

Step 7

Add the zucchini noodles to the skillet, tossing them with the other vegetables for about 2-3 minutes until they are heated through but not mushy.

Step 8

Season the vegetable noodle mixture with salt and pepper.

Step 9

Slice the rested duck breasts into thin strips.

Step 10

Squeeze the juice of the lime over the zucchini noodles and vegetables, then divide them among serving plates.

Step 11

Top each serving with sliced duck breast, sprinkle with chopped green onion and fresh cilantro.

Step 12

Serve immediately while hot for the best flavors and textures.

Nutrition Facts

Serving size	(1376.6g)

Amount per serving	% Daily Value*
Calories	1938.3

Total Fat 144.1g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 12.2g
Cholesterol 336mg	0%
Sodium 7337.8mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 13.8g	0%
Total Sugars 53.8g
Protein 89.4g	0%

Vitamin D 0IU	0%
Calcium 229.3mg	0%
Iron 27.5mg	0%
Potassium 2893.8mg	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: 66.3%

Protein: 18.3%

Carbs: 15.4%