Name: Duck Confit with Oranges and Watercress
Cook time: 25 min
Total time: 40 min
Yield: Makes 4 (main course) servings
Ingredients: 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

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.

Cooks' note:

Dressing can be made 1 day ahead and chilled.

Recipe notes

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