Remove leg confit from it's packaging. Roast confit in oven skin side up, until hot and slightly crisped outside,(15 to 30 min @ 375 F) depending on how crispy you like the skin. Remove meat from bone and roughly chop. Chop endive crosswise and mix with oil, vinegar and lemon juice. Add the walnuts and Roquefort and gently toss. Salt and paper to taste. Plate the salad and place warm duck confit on top.

With a food glass of Pinot Noir and a crusty baguette, it is a perfect lunch. Bon Appetit!

Serves 4