Duck Confit With Oranges And Watercress

• 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
• at room temperature
• 8 cups watercress sprigs (from 2 bunches), tough stems discarded
• 1 cup walnuts,
• , cooled, and coarsely broken

1. With a sharp paring knife, cut peel and white pith from oranges, then cut each orange crosswise into 5 slices.
2. 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.
3. 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.
4. 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.

oranges, redwine vinegar, lemon juice, brown sugar, extravirgin olive oil, watercress sprigs, walnuts

Taken from www.epicurious.com/recipes/food/views/duck-confit-with-oranges-and-watercress-243564 (may not work)