Duck isn’t something that we eat that often—but I have no idea why. This stuff is seriously delicious (and, ounce for ounce, it has more iron and more healthy monounsaturated fats than chicken). In this Paleo-friendly recipe, I’ve paired the tender bird with a simple salad and citrusy dressing—the bright acidity from the fruit is the perfect counterpart to the rich, fatty duck. Prep time: 5 minutesTotal time: 25 minutesServes 2 1 handful chopped hazelnuts 1 Tbsp sesame seeds 2 7-oz duck breasts 1 orange 5 scallions, sliced 2 handfuls watercress 1 handful mint leaves 1 clove garlic, peeled ¼ tsp ground cinnamon 1 Tbsp apple cider vinegar 1 Tbsp olive oil ½ Tbsp honey

  1. Heat oven to 400°F.2. Heat an oven-safe frying pan on medium-high heat. Add hazelnuts and sesame seeds, toast until golden, remove from pan, and set aside.3. With a sharp knife, score the duck breasts in a diamond pattern. Season generously with salt and place skin side down in the same pan. Cook until the skin is a deep golden color, about 5 minutes, then flip and transfer the pan to oven. Cook until breasts reach desired doneness, 2–4 minutes more. Remove breasts from oven, transfer to a cutting board, and let rest. MORE: A Healthier Lamb Dish that Everyone Will Love
  2. Cut orange into thin segments, removing the skin and the pith. Add to a bowl with watercress, mint, scallions, and toasted nuts and seeds.5. Crush garlic into a small bowl. Add cinnamon, apple cider vinegar, oil, honey, and a pinch of salt. Mix well. Pour over the salad.6. Slice duck breasts on the diagonal and serve with the salad. NUTRITION (per serving) 650 cal, 54 g pro, 22 g carb, 5 g fiber, 12 g sugars, 40 g fat, 8 g sat fat, 270 mg sodium