Instructions: To cure, mix salt and sugar and set aside. Toast spices in a pan over low heat until you can smell the flavor, about 5 minutes. Mix spices with zest. Salt and sugar mixture. Cover duck top and bottom with cure, cover and refrigerate 24 hours. To cook legs, submerge in melted duck fat or oil with sliced citrus in a large pot. Bake at 275 degrees until tender, 3 to 3 1/2 hours. Cover and set aside. If making ahead, keep duck submerged in its cooking fat, covered, and in refrigerator.

Shallot Dijon vinaigrette and salad

Garnish:
2 shallots, peeled
1/2 cup cornstarch
Oil for frying
Vinaigrette:
6 shallots, peeled
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
2 cups canola oil, plus more for finishing Salad:
1 bunch arugula, washed, dried and torn into serving pieces 1 bunch frisee lettuce, washed, dried and torn into serving pieces Salt and black pepper to taste

To make garnish: Slice shallots very thin, separate into rings. Dust in cornstarch and place in small saucepan with a small amount of 300-degree oil and cook until light golden brown.

To make vinaigrette: Place remaining shallots in a separate saucepan, cover with oil. Cover and place in 300 degree oven and roast about 1 hour. Remove and cool. Place shallots in blender with vinegar and mustard. Blend and slowly add shallot oil until emulsified. Season with salt and pepper.

To finish: Crisp duck legs for serving by adding 1/4 inch oil to a saute pan until medium hot. Working two at a time, place legs, skin side down in pan, reduce heat and cook until dark golden brown, about 5 minutes. Turn over to finish heating through. Keep cooked legs warm in oven while crisping remaining legs.

Toss greens with salt and pepper. Add vinaigrette to taste. (Reserve any left over for another use.) To serve, place greens on plate. Lean duck leg on greens.

Sprinkle shallot garnish on top, serve while duck is warm.

Note: Duck fat may be available at a specialty food store. If not, you can substitute canola oil.

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