Confit duck leg, caramelized onions, almonds, porcini, cavolo nero and blue cheese

Confit duck legs, a wonderful French invention, are completely delicious and you can find them at most delicatessens or French butchers. They are un-boned legs that have been salted for a day or two then cooked very slowly in duck fat. Once cooked by you at home they have lovely crispy skin and succulent firm flesh. You could serve roast chicken legs or breast (fillet) or duck breast (fillet) instead. The cavolo nero (which could be replaced with kale or spinach) and blue cheese purée is wo