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


Recipe Summary

15 mins
7 mins
22 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Notes:

Any type of green can be used in place of the 3 used here. Walnuts can replace the pecans. Radishes can replace the turnip.

Nutrition Facts

425 calories; protein 10.5g 21% DV; carbohydrates 23.6g 8% DV; fat 33.9g 52% DV; cholesterol 33.1mg 11% DV; sodium 137.7mg 6% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Overall we enjoyed this salad! In the future I think I would remove some of the duck meat from the bones and toss it with the salad instead of just serving whole leg/thigh. I also thought it could go with either grapes or apples and not both; but my husband disagreed and enjoyed it as-is. I think a tart apple would work better here (I used a sweet Gala this time). So the take-away here is that it's customizable to your own tastes and that the flavors here really work well together! I also really like the vinaigrette and would use that in more salads too! (I substituted the called for salad mix with a spring-green and spinach mix and red grapes for purple grapes. Kept everything else the same!) Thank you for the recipe! Read More