**Ingredients**
– 4 duck legs (confit)
– 6 violet carrots (or purple carrots)
– 2 chicories (trévise / radicchio)
– 8 small violet figs (or purple figs)
– 2 tbsp honey
– 1 tbsp olive oil (or neutral oil)
– 1/2 cup liquid honey vinaigrette (or a light vinaigrette with honey)
– Flower of salt
– Pepper from the mill
**Preparation** (the numbers seem to indicate steps or timing marks in minutes):
1. Preheat the oven to 180°C (th.6).
2. During this time, peel and cut the carrots into quarters, then halve them lengthwise.
3. Season the duck legs with salt and pepper, place them in a dish, and put in the oven for about 15–20 min (until the skin becomes crispy).
4. In a hot pan, melt a knob of butter (or use some duck fat), add the carrots and figs cut into pieces, then glaze them with the honey. Cook for a few minutes until lightly caramelized.
5. At the end of cooking the duck, remove the pan from the oven, take out the duck legs, and keep them warm.
In the same hot pan (with the duck fat), quickly sauté the chicory (trévise) cut into pieces or leaves. Add a dash of the honey vinaigrette to deglaze lightly. Season to taste.
**To serve/plate**
Arrange the duck legs on plates. Add the glazed carrots and figs, then the sautéed chicory.
Drizzle a little more of the honey vinaigrette if desired, and finish with a pinch of fleur de sel and freshly ground pepper.
**Our tips**
– For even more color and flavor, you can add a touch of red beet juice to your vinaigrette.
– Serve with polenta, crushed potatoes, or simply a nice bread to soak up the juices.
– The combination of the rich duck confit, bitter-sweet chicory (trévise), and sweet figs creates a beautiful balance of flavors.
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