Autumn Duck Confit Salad

Details

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