Autumn Duck Confit Salad recipe

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Ingredients

2 cooked duck confit legs (with thighs attached)
1 cup curly endive (frisee)
1 cup arugula
1 cup chopped radicchio
½ cup purple grapes
½ cup peeled and minced apple
¼ cup thinly sliced white turnip
¼ cup coarsely chopped pecans
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon red wine vinegar
salt and ground black pepper to taste

Nutrition Info

425.2 calories
carbohydrate: 23.6 g
cholesterol: 33.1 mg
fat: 33.9 g
fiber: 4 g
protein: 10.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 137.7 mg
sugar: 17.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.

  2. Bake in the preheated oven until heated through, about 7 minutes.

  3. Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.

  4. Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl, pour over salad and toss to coat.

  5. Divide salad between 2 serving bowls and top each with duck confit.

Recipe Yield

2 servings

Recipe Note

This is a great salad for a weekend lunch and it's super easy to make!

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