Autumn Duck Confit Salad
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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. 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.
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
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