6 preserved duck legs, crisped in the oven (available at www.dartagnan.com)
4 cups fresh tangerine juice
2 tablespoons aged sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
¼ teaspoon chile de arbol powder
½ cup pure olive oil
Salt %26 freshly ground pepper
Make the vinaigrette:
1. In a saucepan over high heat, cook the tangerine juice until it is reduced to ¼ cup and becomes a syrup.
2. In a blender, combine the tangerine syrup, vinegar, mustard, honey and chili powder and blend for 30 seconds. With the motor running, slowly add the olive oil until the dressing emulsifies, season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving.
1 cup sugar
1/2 cup water
¾ cup lightly salted almonds
1 teaspoon chile de arbol powder
Make the almond brittle
1. Lightly grease a baking sheet with oil or nonstick spray, set aside.
2. Combine the sugar and water in a medium nonreactive saucepan and cook over high heat until a dark amber color. Remove from the heat and stir in the almonds and chile powder. Carefully pour the mixture onto the prepared baking sheet and let harden at room temperature. Let harden and coarsely chop.
3 cups watercress
Almond brittle, chopped finely
Assemble the salad:
1. In a large bowl dress watercress lightly with some of the tangerine vinaigrette and arrange on 6 plates. Place the legs on top of the greens and garnish with the tangerine segments, almond brittle and chives. Drizzle with more of the vinaigrette.