My chef had some wonderful Black River duck legs left over from a wine dinner. So I slow cooked them in olive oil (unfortunately I couldn't justify using duck fat for amuse...) with some garlic, thyme, rosemary, and orange peels. The rest is pretty basic. Although for the vinaigrette, I reduced equal parts of sherry and balsamic vinegar with about .5 parts duck glace which was cooked out from the confit process. This helped to add a really nice rich and robust flavor to the vinaigrette making it more than just another oil and vinegar dressing.
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