- 4 navel oranges
- 1 tablespoon red-wine vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon packed dark brown sugar
- 1/4 cup extra-virgin olive oil
- 4 Confit Duck Legs at room temperature
- 8 cups watercress sprigs (from 2 bunches), tough stems discarded
- 1 cup walnuts, Toasted , cooled, and coarsely broken
- With a sharp paring knife, cut peel and white pith from oranges, then cut each orange crosswise into 5 slices.
- Whisk together vinegar, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add oil in a slow stream, whisking until combined.
- Cook duck, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and duck is heated through, 15 to 20 minutes.
- Toss watercress and walnuts in a bowl with just enough dressing to coat. Divide orange slices among plates, then drizzle with any remaining dressing and top with salad and a duck leg.