Season the endive

• Season the endive with salt and coat with the melted duck fat.

Load the air fryer

• Place the endive in the bottom of the air fryer basket.
• Set a rack on top and lay the duck confit leg on it.

Air fry

• Cook at 180 °C until the duck skin is crisp and the endive is tender.

Make the red wine sauce

• Combine the red wine, sugar and wine vinegar in a saucepan.
• Reduce over medium heat until thick and syrupy.

Finish the sauce

• Off the heat, add the butter and mix until glossy.

Serve

• Plate the endive with the duck confit leg and spoon over the red wine sauce.