Ingredients:

4 cooked duck confit legs
2 pounds arugula
2 shallots, thinly shaved
1 bag fresh cranberries
2 cloves minced garlic 
1 bunch parsley, chopped
1 cup sugar
1 lemon
1 orange
1 cup toasted pecans
1 medium jicama
2 tablespoons extra virgin olive oil

For the Relish:
Rinse the cranberries and put into a four quart sauce pot, add the zest and juice from the orange as well as the sugar and garlic.  Peel and small dice the jicama and add to the cranberries. Cook on low heat for thirty minutes or until the jicama is soft. Add salt and pepper to taste, toss in the parsley and let cool. Toss the arugula in a large bowl with the juice from the lemon, olive oil and the shallots. To serve put the salad in the middle of a plate and top with a duck confit leg and spoon the relish around the edges of the salad.