Directions:
- 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.
- Cooks' note: Dressing can be made 1 day ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.96 Kcal (1411 kJ) | ||
| Calories from fat | 299.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.23g | 51% | |
|---|---|---|---|
| Sodium | 29.45mg | 1% | |
| Potassium | 393.58mg | 8% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 8.86g | 18% | |
| Vitamin C | 30.9mg | 51% | |
| Iron | 0.9mg | 5% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 277.44 Kcal (1162 kJ) | ||
| Calories from fat | 246.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.36g | 51% | |
|---|---|---|---|
| Sodium | 24.25mg | 1% | |
| Potassium | 324.06mg | 8% | |
| Total Carbs | 4.21g | 2% | |
| Sugars | 1.24g | 6% | |
| Dietary Fiber | 2.36g | 11% | |
| Protein | 7.3g | 18% | |
| Vitamin C | 25.4mg | 51% | |
| Iron | 0.8mg | 5% | |
| Calcium | 84mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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