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1 head Baby Lettuce, cored and chopped
1/2 head Radicchio, trimmed and finely chopped
2 1/4 Tbsp. Sugar
2 Duck Legs, excess fat trimmed
2 Oranges, zested and juiced
2 Tbsp. Vinegar
2 cups Chicken Broth
3 Tbsp. Olive Oil
4 Tbsp. Thyme leaves
Pepper
Salt
Using a sharp knife, score the skin of each duck leg into a diamond pattern. Sprinkle with a pinch of salt and pepper on each side. Preheat the oven to 375 degrees. Lay the duck legs, skin side down, in a cold oven proof pan and place over medium flame. Slowly render the fat until the skin is crisp and golden brown, about 12-15 minutes.
Using a spatula, carefully turn the duck over and add the orange juice, broth, 1 Tbsp. orange zest, 2 Tbsp. thyme, 2 Tbsp. sugar and 1 Tbsp. vinegar. Whisk gently to combine. Season with a pinch of salt and pepper and place in the oven for 45 minutes, basting frequently, until cooked through and crispy.
Meanwhile, whisk together the olive oil with the remaining sugar and vinegar. Season with a pinch of salt and pepper to taste. When the duck is finished, toss together the radicchio and lettuce with this vinaigrette. Divide the duck and salad between two plates and garnish with the remaining thyme.
