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Grilled Duck Breast with Cauliflower Rice and Herb Salad
Grilled Duck Breast with Cauliflower Rice and Herb Salad

Grilled Duck Breast with Cauliflower Rice and Herb Salad
A sophisticated keto-friendly lunch featuring tender duck breast, aromatic cauliflower rice, and a refreshing herb salad.
Grilled Duck Breast with Cauliflower Rice and Herb Salad
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 300
    g
     cauliflower
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 20
    g
     parsley
  • 10
    g
     mint
  • 30
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Duck Breast with Cauliflower Rice and Herb Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the duck breasts with salt and black pepper.
  3. Grill the duck breasts for about 6-7 minutes on each side until cooked to your liking.
  4. While the duck is grilling, grate the cauliflower to resemble rice.
  5. Heat 1 tbsp of olive oil in a pan over medium heat and sauté the cauliflower rice for about 5 minutes until tender.
  6. In a bowl, combine lemon juice, remaining olive oil, chopped parsley, mint, and almonds to make the herb salad.
  7. Serve the grilled duck breast over the cauliflower rice with a side of herb salad.
Nutrition Per Serving 600 g Per 100g
Energy 800 kcal 133 kcal
Protein 60 g 10.0 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 3 g 0.5 g
Carbohydrates 15 g 2.5 g
Fat 60 g 10.0 g
  • 2
    item
     duck breast
  • 300
    g
     cauliflower
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 20
    g
     parsley
  • 10
    g
     mint
  • 30
    g
     almond
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the duck breasts with salt and black pepper.

Grill the duck breasts for about 6-7 minutes on each side until cooked to your liking.

While the duck is grilling, grate the cauliflower to resemble rice.

Heat 1 tbsp of olive oil in a pan over medium heat and sauté the cauliflower rice for about 5 minutes until tender.

In a bowl, combine lemon juice, remaining olive oil, chopped parsley, mint, and almonds to make the herb salad.

Serve the grilled duck breast over the cauliflower rice with a side of herb salad.

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