Autumn Duck Confit Salad Recipe

Autumn Duck Confit Salad Recipe

  • Salad:
  • 2 cooked duck confit legs (with thighs attached)
  • 1 cup curly endive (frisee)
  • 1 cup arugula
  • 1 cup chopped radicchio
  • 1/2 cup purple grapes
  • 1/2 cup peeled and minced apple
  • 1/4 cup thinly sliced white turnip
  • 1/4 cup coarsely chopped pecans
  • Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon red wine vinegar
  • salt and ground black pepper to taste
  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.
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