Autumn Duck Confit Salad

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

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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

Step: 5

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

NUTRITION FACT

Per Serving: 425 calories; protein 10.5g; carbohydrates 23.6g; fat 33.9g; cholesterol 33.1mg; sodium 137.7mg.

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