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April 23, 2014

Seared Duck Breast Salad with Raspberry Vinaigrette

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Crispy-skinned duck breast thinly sliced over spinach and served with a delicious sugar-free raspberry vinaigrette. Low carb and gluten-free.

Low Carb Duck Breast Salad Raspberry Vinaigrette

I don’t remember the first time I tried duck but I wish I did. It must have been a momentous occasion, my eyes opening wide with delight at the crispy skin and rich dark meat of this delicious waterfowl. At least that’s how I like to imagine it, because it certainly made some sort of impression upon me. I have loved it ever since and order it in restaurants whenever it’s on the menu. There is just nothing quite like it. I don’t think the skin of any other poultry gets as crispy with the application of heat as duck skin does. And oh, that wonderful layer of fat that seems to cover every portion of duck meat. I find it heavenly.

It’s only in the last year or so that I ever considered making it at home. Duck recipes always seemed like gourmet creations, best served on fancy china out of a professional kitchen. And the only duck I ever found at grocery stores was in whole form, which was a little intimidating. But the recent appearance of some duck portions, both legs and breasts, at one of my local stores spurred me on and inspired me to give it a go. I first purchased two legs and made a simple but absolutely outstanding dish which I will share another time. But those legs appear to be highly coveted as I went back several times and could find only breasts. The butcher tells me that they run out quickly, since there are a few people who will purchase almost all of them when they are in stock. I can’t say I blame them.

Low Carb Seared Duck Breast Raspberry Salad Dressing

So I picked up a couple of breasts, and when Swerve Sweetener asked me to come up with a creative spring salad recipe for their April newsletter, I settled on seared duck breast over spinach. I whipped up a fresh, low carb raspberry vinaigrette that might just be my new favourite salad dressing. Tangy but sweet, and a far better option than sugar-laden store bought dressings. A little goat cheese and some fresh raspberries and I enjoyed one of the best salads I’d had in a long time.

Please see my Seared Duck Breast Salad with Raspberry Vinaigrette on the Swerve Sweetener website.

Nutritional information (calculated with Mastercook):

Salad dressing makes 8 servings (about 2 tbsp each). Each serving has  69 Calories; 7g Fat (86.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Total NET CARBS = 1 g.

Salad makes 4 servings. Each serving (without dressing) has 455 Calories; 40g Fat (76.7% calories from fat); 18g Protein; 9g Carbohydrate; 5g Dietary Fiber; 69mg Cholesterol; 186mg Sodium. Total NET CARBS = 4 g.

Sugar Free Low Carb Raspberry Vinaigrette

 

As always, you can enjoy 10% of your order of Swerve with coupon code DREAM10. Click the image below.

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Filed Under: Gluten Free, Low Carb, Main Dishes, Paleo, Salads Tagged With: goat cheese, raspberries, spinach

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Meg @ The Housewife in Training Files says

    April 23, 2014 at 12:52 pm

    Talk about gorgeous! I have yet to have duck on a salad! This makes me want to run to the kitchen to make it!

    Reply
    • Carolyn says

      April 23, 2014 at 2:06 pm

      Thanks, Meg!

      Reply
  2. Lisa @ Garnish with Lemon says

    April 23, 2014 at 6:41 pm

    My husband would die for this. He always orders duck whenever he sees it on the menu! Bookmarking this for his summer birthday!

    Reply
  3. Christine from Cook the Story says

    April 24, 2014 at 8:49 am

    I’d never have thought to put duck on a salad, but you’ve sold me! The vinaigrette is beautiful, too!

    Reply
  4. Carolyn says

    April 24, 2014 at 9:01 am

    Wondering why the recipe doesn’t have your name on it . . . and why there are no instructions for cooking the duck. The dressing is so beautiful, though.

    Reply
    • Carolyn says

      April 24, 2014 at 10:41 am

      Huh, that’s odd. Let me go look…

      Reply
  5. Mary Anna says

    April 24, 2014 at 5:36 pm

    Don’t see cooking instructions for the duck… I’m sure I can figure it out, but just wanted to give you a heads up – I think maybe they forgot to post the last paragraph of instructions?

    Reply
    • Carolyn says

      April 25, 2014 at 5:22 am

      It was an oversight on the part of the webmaster at Swerve. They are correcting it as soon as possible. Thanks so much for the heads up. In the meantime, here are the instructions for the actual salad:

      For the salad, score duck skin in cross-hatch pattern, careful not to cut into meat. Sprinkle all over with salt and pepper.

      Heat a large skillet over medium heat. Once pan is hot, place duck, skin-side down and cook without disturbing for 8 to 9 minutes. Flip breasts and continue to cook another 5 minutes for medium, or until desired doneness is reached.

      Let duck rest 3 minutes before carving.

      In the meantime, divide spinach among 4 plates, sprinkle with goat cheese, raspberries and pecan halves.

      Carve duck in thin slices and arrange half of each breast on each plate. Drizzle with Raspberry Vinaigrette as desired.

      Reply
      • Mary Anna says

        April 25, 2014 at 7:43 am

        Awesome! Looks yummy – I love duck. 🙂

        Reply
  6. Laura Jurgensen says

    November 18, 2018 at 2:31 pm

    The Swerve link appears to no longer be available. Could you post a new link? Thank you!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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