Duck Leg Confit Salad

It took 5 whole minutes to put this together -

3 minutes to pan fry the duck legs (left at room temperature for about 30 minutes from the fridge)
1 minute to prepare the salad dressing
30 secs to segment the orange
30 secs to shred the duck legs and plate up

The duck leg confit that I have been 'confitting' the past 10 weeks met with its destiny on my dinner table tonight. Here's how I prepared it.

I love food with bright colours on the dinner plate, and I stare rudely at them for a long time.

Salad dressing recipe (I liked it but hubster found it too sweet)

2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp orange juice
1 Tbsp lemon juice
1 Tbsp white wine vinegar
1 Tbsp aged balsamic vinegar
Sprinkle of coarsely crushed olives
Sprinkle of citrus dust
1/4 tsp sea salt
1/8 tsp freshly ground black pepper