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Autumn Duck Confit Salad

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Autumn Duck Confit Salad

Directions

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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
  • Methods :

  • 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.
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