Roasted Duck

This roasted duck is perfectly seasoned and crispy on the outside while remaining succulent and juicy on the inside. Paired with a refreshing citrus salad, it's a delightful Paleo American lunch that's both satisfying and nutritious.

Ingredients

• Duck breasts - 2 pieces (about 200g each)
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Dried thyme - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Oranges - 1 medium, segmented
• Avocado - 1/2, diced
• Mixed greens - 2 cups
• Walnuts - 1/4 cup, chopped
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. Season the duck breasts evenly with sea salt, black pepper, garlic powder, and dried thyme.
4. Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and sear for 5-7 minutes until the skin is crispy and golden brown.
5. Flip the duck breasts and sear the other side for another 3 minutes.
6. Transfer the duck breasts to a baking dish and roast in the preheated oven for 20-25 minutes, or until they reach an internal temperature of 70°C (160°F).
7. While the duck is roasting, prepare the citrus salad by combining the orange segments, diced avocado, mixed greens, and chopped walnuts in a bowl.
8. Drizzle the salad with balsamic vinegar and toss gently to combine.
9. Once the duck is done, remove it from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced duck on a plate alongside the citrus salad.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 100 mg
• Total Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Water: 0.5 L

Health Benefits

• Rich source of protein, essential for muscle growth and repair.
• High in healthy fats, which support heart health and provide long-lasting energy.

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