Duck Breast Salad with Oranges | Sonoma-Cutrer Vineyards

Ingredients

• 3 large navel oranges
• 2 tbsp granulated sugar
• 1/4 c apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp minced shallot
• 5 tbsp olive oil, divided
• Salt
• Freshly grounded black pepper
• 2 boneless, Pekin duck breasts halves
• 1 medium head frisée (washed, dried, and torn into bite-size pieces)
• 1 medium head Bibb lettuce (washed, dried, and torn into bite-size pieces)
• 2 tbsp chopped fresh chives