New this month
Get the Allrecipes magazine

Autumn Duck Confit Salad

 made it  |  0 reviews   |   photos
Twilight22

"This is a great salad for a weekend lunch and it's super easy to make!"
Added to shopping list. Go to shopping list.

Ingredients

22 m servings 425 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Footnotes

  • 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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0