- Put all the ingredients in a blender and add salt and pepper to taste. Mix for several seconds to create an emulsion and lightly chop the dried cranberries.
Preheat oven to broil.
Place the duck legs on a baking sheet and heat according to the instructions on the package.
Take the baking sheet out and remove the skin and debone the duck legs. Cut the meat into small pieces and place in a bowl. Pour about half of the cranberry vinegar on the duck meat and mix gently. Reheat for 30 seconds in the microwave, then leave for 1 hour at room temperature.
Just before serving, cut the avocados in half and remove the pits. Slice the avocado flesh all the way down to the peel and then remove the slices carefully with a spoon. Place the slices in a circle on six large round plates, leaving the middle empty and alternating the slices with orange segments. Garnish the centre of the plates with the duck meat mixture, then pour the cranberry vinaigrette over the rest of the plate to taste. Garnish with toasted sliced almonds and serve immediately with nut bread.
Cranberry vinaigrette
