Recipes for Duck Rillettes Salad with Orange-Ginger Vinaigrette

Ingredients

• 2 3/4 to 1 lb rinsed duck breasts with skin, cut lengthwise into 2
• 4 duck legs, rinsed and cut in half at the joint
• 1 cup duck fat
• 1 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 6 juniper berries lightly crushed
• 4 large sprigs of fresh thyme, or 2 T dried thyme
• 2 bay leaves
• 1 1/2 to 2 1/2 C filtered water
• Mixed bitter green such as arugula, radicchio, mâche and romaine lettuce
• 1 cup olive oil
• 1/3 cup champagne vinegar
• 1 tsp freshly grated ginger
• 1/3 cup fresh orange juice
• 1 tbsp zested orange rind
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Finely sliced scallions
• Toasted sesame seed