Whole30 Duck Noodles

Elevate your Whole30 meal plan with these irresistible Whole30 Duck Noodles, a vibrant union of tender, crispy-skinned duck breast and nutrient-packed spiralized vegetable "noodles." This paleo-friendly recipe replaces traditional pasta with a colorful medley of zucchini and carrot spirals, infused with the umami-rich flavors of coconut aminos, toasted sesame oil, and fresh aromatics like ginger and garlic. The duck, perfectly seared to golden perfection, becomes the star of the dish, while red bell peppers, green onions, and a sprinkle of fresh cilantro add vibrant texture and flavor. Served with a squeeze of lime for a zesty finish, this quick and healthy recipe—ready in just 45 minutes—is perfect for weeknights yet elegant enough for special occasions. Satisfy your Whole30 cravings with this globally inspired, gluten-free, and dairy-free masterpiece!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 2 large Carrot, spiralized
• 2 medium Zucchini, spiralized
• 0.25 cup Coconut aminos
• 2 tablespoons Sesame oil, toasted
• 1 tablespoon Ginger, freshly grated
• 3 cloves Garlic, minced
• 3 stalks Green onions, sliced
• 1 medium Red bell pepper, thinly sliced
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cilantro, chopped
• 1 fruit Lime, cut into wedges

Directions

Step 1

Score the skin of the duck breasts in a criss-cross pattern without cutting into the meat. Season the duck breasts with sea salt and black pepper.

Step 2

Heat a cast-iron skillet over medium-high heat. Once hot, place the duck breasts skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 3-4 minutes or until the internal temperature reaches 135°F for medium-rare.

Step 3

Remove the duck from the skillet and let it rest while you prepare the noodles.

Step 4

In the same skillet, add the sesame oil, ginger, and garlic. Sauté over medium heat for about 1 minute until fragrant.

Step 5

Add the spiralized carrots and zucchini to the skillet and toss them to coat in the sautéed ingredients. Stir in the coconut aminos and cook for 3-4 minutes until the vegetable noodles are tender but still have a bit of crunch.

Step 6

Add the sliced red bell pepper and half of the green onions to the skillet. Stir well and cook for an additional 2 minutes.

Step 7

Slice the rested duck breast thinly and arrange over the vegetable noodles.

Step 8

Garnish with remaining green onions, chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1310.3g)

Amount per serving	% Daily Value*
Calories	1858.5

Total Fat 144.3g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat g
Cholesterol 336mg	0%
Sodium 3745.3mg	0%
Total Carbohydrate 57.6g	0%
Dietary Fiber 15.2g	0%
Total Sugars 34.2g
Protein 89.7g	0%

Vitamin D 0IU	0%
Calcium 247.1mg	0%
Iron 28.7mg	0%
Potassium 2869.2mg	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: 68.8%

Protein: 19.0%

Carbs: 12.2%