Autumn Duck Confit Salad

Autumn Duck Confit Salad

by Florence Medina 1 year ago
4 (1)
7 minutes
425.2 kcal
23.6 g carbs
Share recipe
Description

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

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
  2. 2. Bake in the preheated oven until heated through, about 7 minutes.
  3. 3. Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
  4. 4. Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
  5. 5. Divide salad between 2 serving bowls and top each with duck confit.
Nutrition Facts
serving: 2 servings
calories: 425.2 kcal
carbohydrates: 23.6 g
protein: 10.5 g
saturated fat: 4.6 g
cholesterol: 33.1 mg
sodium: 137.7 mg
fiber: 4 g
sugar: 17.1 g
Categories