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- Preparing Time: 22 minutes
- Total Time: -
- Served Person: 2
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- salt and ground black pepper to taste
- dressing:
- salad:
- 1 cup arugula
- 1 cup curly endive (frisee)
- 1 cup chopped radicchio
- 2 cooked duck confit legs (with thighs attached)
- 1/2 cup purple grapes
- 1/2 cup peeled and minced apple
- 1/4 cup thinly sliced white turnip
- 1/4 cup coarsely chopped pecans
- Carbohydrate 23.6
- Cholesterol 33
- Fat 33.9
- Protein 10.5
- Sodium 138
- Calories 425 calories;
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.
