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Autumn Duck Confit Salad

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"This is a great salad for a weekend lunch and it's super easy to make!"
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22 m servings 425 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • 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

Per Serving: 425 calories; 33.9 g fat; 23.6 g carbohydrates; 10.5 g protein; 33 mg cholesterol; 138 mg sodium. Full nutrition

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