Place the duck thigh confit with its fat
In a cast-iron cocotte or pan.
Heat over low heat.

As the duck confit is heating:
Separate the orange sections
Over a bowl, and
Reserve the juice.
Peel the green grapes.
Wash and cut the endives, and
Sprinkle with lemon juice.

Once the duck confit is very tender,
Let it cool.
Then,
Tear the meat into small pieces, and
Keep warm in a preheated oven with
A heaping spoonful of the cooking liquid.
Cover with tin foil.

Just before serving,
In a large dish, or on individual plates,
Arrange the sliced endives,
The orange segments,
The grapes,
And the pieces of duck confit.

Prepare an olive oil vinaigrette with
A tablespoon of lemon juice,
A tablespoon of orange juice,
A pinch of salt,
A small pinch of ground nutmeg,
Four tablespoons of olive oil, and
A small spoonful of the duck confit liquid.
Blend together.

Pour the vinaigrette over the salad
Just before serving.