Duck & orange salad with walnuts
A French lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- French
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Duck breast400 g (100 g)
- Orange400 g (≈ 3 oranges) (100 g (≈ 1 orange))
- Romaine lettuce240 g (60 g)
- Walnuts60 g (15 g)
- Red wine vinegar20 g (5 g)
- Extra-virgin olive oil20 g (5 g)
Method
- Score the duck skin; cook skin-down 8 minutes, turn for 4; rest and slice.
- Segment the orange.
- Toss leaves with orange, walnuts, oil and vinegar; top with duck.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Tree nuts, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 335
- protein
- 22 g
- fat
- 21 g
- carbs
- 17 g
- sugar
- 10 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes