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Epicurious
Gourmet

Duck Confit with Oranges and Watercress

3.8

(2)

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.

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