Whole30 Crispy Duck Salad with Orange Vinaigrette

Elevate your salad game with this Whole30 Crispy Duck Salad with Orange Vinaigrette, a stunning fusion of bold flavors and wholesome ingredients. Perfectly seared duck breasts, with their golden, crispy skin, are the star of this dish, adding richness and depth to a vibrant base of mixed greens, juicy orange segments, creamy avocado, and crunchy almonds. The tangy orange vinaigrette, made with fresh-squeezed citrus, apple cider vinegar, and a hint of Dijon mustard, ties everything together with a bright, zesty kick. This paleo-friendly, gluten-free recipe is as easy to make as it is impressive, offering a restaurant-quality meal at home in under an hour. Ideal for special occasions or a nourishing weeknight dinner, this salad proves that healthy eating can be indulgent, flavorful, and satisfying.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces duck breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups mixed salad greens
• 2 large oranges
• 0.25 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 minced garlic clove
• 0.25 cup almonds
• 1 sliced avocado

Directions

Step 1

Start by preparing the duck breasts. Pat them dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat.

Step 2

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

Step 3

Place a cold skillet over medium-high heat and add the duck breasts, skin side down. Cook for about 6-8 minutes, or until the skin is crispy and golden. Flip the breasts and cook for another 4-5 minutes for medium-rare, or longer to your desired doneness.

Step 4

Remove the duck from the skillet and let it rest for 10 minutes before slicing thinly.

Step 5

While the duck is resting, prepare the orange vinaigrette. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, a pinch of salt, and freshly squeezed juice from one of the oranges.

Step 6

Peel and segment the second orange, discarding any seeds.

Step 7

In a large salad bowl, combine the mixed salad greens, orange segments, and sliced avocado.

Step 8

Toss the salad with half of the vinaigrette. Reserve the rest for serving.

Step 9

Slice the duck breast thinly across the grain and arrange the slices on top of the salad.

Step 10

Garnish with chopped almonds.

Step 11

Serve immediately with extra vinaigrette on the side.

Nutrition Facts

Serving size	(929.2g)

Amount per serving	% Daily Value*
Calories	1654.6

Total Fat 134.7g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 168mg	0%
Sodium 2701.7mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 16.7g	0%
Total Sugars 34.6g
Protein 52.4g	0%

Vitamin D 0IU	0%
Calcium 370.7mg	0%
Iron 10.2mg	0%
Potassium 1720.0mg	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: 72.6%

Protein: 12.6%

Carbs: 14.9%