Grilled Duck Breast with Cucumber Tomato Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Duck Breast with Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Duck Breast with Cucumber Tomato Salad

Grilled skinless duck breast paired with a crisp cucumber and tomato salad, finished with a splash of bright lemon and fresh parsley.

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NUTRITION

292kcal
Protein
33.0g
Fat
12.7g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Skinless Duck Breast

1 cup Chopped Cucumber

0.7 cup Cherry Tomatoes

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Pat the skinless duck breast dry with paper towels and season both sides with sea salt and cracked black pepper.

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat.

  • 3

    Place the duck breast on the grill and cook for 5 to 7 minutes per side, or until it reaches an internal temperature of 155°F for medium doneness.

  • 4

    While the duck is cooking, dice the cucumber and halve the cherry tomatoes, then place them in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and finely chopped parsley to create a light vinaigrette.

  • 6

    Allow the grilled duck to rest for 5 minutes before slicing it thinly against the grain.

  • 7

    Toss the cucumber and tomatoes with the dressing and serve the sliced duck immediately on top.

Grilled Duck Breast with Cucumber Tomato Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Duck Breast with Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Duck Breast with Cucumber Tomato Salad

Grilled skinless duck breast paired with a crisp cucumber and tomato salad, finished with a splash of bright lemon and fresh parsley.

NUTRITION

292kcal
Protein
33.0g
Fat
12.7g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Skinless Duck Breast

1 cup Chopped Cucumber

0.7 cup Cherry Tomatoes

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Pat the skinless duck breast dry with paper towels and season both sides with sea salt and cracked black pepper.

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat.

  • 3

    Place the duck breast on the grill and cook for 5 to 7 minutes per side, or until it reaches an internal temperature of 155°F for medium doneness.

  • 4

    While the duck is cooking, dice the cucumber and halve the cherry tomatoes, then place them in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and finely chopped parsley to create a light vinaigrette.

  • 6

    Allow the grilled duck to rest for 5 minutes before slicing it thinly against the grain.

  • 7

    Toss the cucumber and tomatoes with the dressing and serve the sliced duck immediately on top.