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Muscovy Duck Confit with Endive, Roquefort and Walnuts

1 package Duck Leg Confit (1.5 lb)
3 Belgian endives
8oz Roquefort blue cheese
2 cups whole walnuts
1/4 cup walnut oil
2 tbsp balsamic vinegar
1/2 lemon, juiced
salt and white pepper


Preheat oven to 400. Roast confit in oven until hot and slightly crisped outside. Remove meat from bone and roughly chop. Chop Belgian endive crosswise and mix with oil, vinegar and lemon juice. Add the walnuts and Roquefort ad gently toss. Salt and pepper to taste. Plate the salad and place warm duck confit on top.


Serves 4


Contributing Chef: Grimaud Farms' Kitchen





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