Menu Ideas

Confit duck with orange and watercress


In French bistros, Confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for
peppery watercress and adding juicy navel oranges and nuggets of
toasted walnuts.

Makes 4 (main course) servings
Total time 40 mins

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 non-stick 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.