Autumn Duck Confit Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Autumn Duck Confit Salad Recipe). This is a great salad for a weekend lunch and it's super easy to make!

Brief

Prep 15 mins

Cook: 7 mins

Total: 22 mins

Servings: 2

Yield: 2 servings

Autumn Duck Confit Salad Recipe

Ingredients

2 cooked duck confit legs (with thighs attached)

1 cup curly endive (frisee)

1 cup arugula

1 cup chopped radicchio

½ cup purple grapes

½ cup peeled and minced apple

¼ cup thinly sliced white turnip

¼ cup coarsely chopped pecans

3 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon red wine vinegar

salt and ground black pepper to taste

Salad

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.

Step 2

Bake in the preheated oven until heated through about 7 minutes.

Step 3

Mix curly endive arugula radicchio grapes apple turnip and pecans in a large bowl.

Step 4

Whisk olive oil maple syrup vinegar salt and pepper together in a bowl; pour over salad and toss to coat.

Step 5

Divide salad between 2 serving bowls and top each with duck confit.

Nutritional Information

Autumn Duck Confit Salad Recipe

Servings Per Recipe:2

Calories: 425.2

% Daily Value *

Protein: 10.5g 21%

Carbohydrates: 23.6g 8%

Dietary Fiber: 4g 16%

Sugars: 17.1g

Fat: 33.9g 52%

Saturated Fat: 4.6g 23%

Cholesterol: 33.1mg 11%

Vitamin A Iu: 946.1IU 19%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.1mg 8%

Vitamin C: 15.1mg 25%

Folate: 75.8mcg 19%

Calcium: 66.9mg 7%

Iron: 1.9mg 11%

Magnesium: 36mg 13%

Potassium: 428.6mg 12%

Sodium: 137.7mg 6%

Thiamin: 0.2mg 18%

Calories From Fat: 304.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.