Duck, Orange and Spinach Salad

Pan-seared and roasted duck breast served over a fresh spinach and orange salad with a sesame soy dressing.

Duck Quick High Protein Orange Salad Spinach

Estimated Nutrition

Calories

485.4

kcal / serving

485.4 kcal total

Carbs

11.8g

per serving

11.8 g total

Fat

32.1g

per serving

32.1 g total

Protein

39.2g

per serving

39.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

splash

Fruits

0.5

piece

Orange

peeled, segmented and chopped

0.5

piece

Orange

juice only

Meat

200

Duck Breast

fat trimmed and skin scored

OilsFats

Sesame Oil

1 tsp

Vegetables

Spinach

two large handfuls

0.5

piece

Shallot

sliced into rings

piece

Red Chilli

finely sliced

Method

Preheat the oven to 200°C.

Place the duck breast skin-side down in a hot frying pan over medium heat.

Cook for five minutes until the skin is brown and crisp.

Drain excess fat, turn the duck over, and cook for three minutes.

Transfer the duck to the oven and roast for ten minutes until cooked through.

Mix the spinach, orange segments, shallot, oil, orange juice, soy sauce, and chilli in a bowl.

Slice the cooked duck and serve on top of the salad.