Autumn Duck Confit Salad - cooking recipe

Ingredients

Salad:
2 cooked duck confit legs (with thighs attached)
1 cup curly endive (frisee)
1 cup arugula
1 cup chopped radicchio
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
Dressing:
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon red wine vinegar
salt and ground black pepper to taste

Preparation

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.