This is a great salad for a weekend lunch and it’s super easy to make!
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.
Per Serving: 425 calories; protein 10.5g; carbohydrates 23.6g; fat 33.9g; cholesterol 33.1mg; sodium 137.7mg.