So, I had to create a salad highlighting duck confit. Tasty stuff, but it just looked like a blob of pink. It reminded me of the Peking duck one might see at an Asian eatery, so I teamed it up with a spicy mustard sauce and additional orange honey vinaigrette. I added some apricot and toasted pine nuts for garnish. Next time, I'll swear the confit on some bread.