AUTUMN DUCK CONFIT SALAD

Autumn Duck Confit Salad image

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

Provided by Twilight22

Categories Salad

Time 22m

Yield 2

Number Of Ingredients 12

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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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.

Nutrition Facts : Calories 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, Sodium 137.7 mg, Sugar 17.1 g