Autumn Duck Confit Salad Recipes

AUTUMN DUCK CONFIT SALAD

Steps:

• 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.

AUTUMN DUCK CONFIT SALAD

Steps:

• 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.

PEAR AND DUCK CONFIT SALAD

Steps:

• Preheat oven to 250°F.
• Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
• Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
• Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.