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Autumn Duck Confit Salad

Rated as 4 out of 5 Stars

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


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  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 23.6 10.5 33 138 Full nutrition

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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 c...