Duck Breast & Orange Salad

2 navel oranges 2 Tbs. granulated sugar 3 Tbs. white-wine vinegar 1 Tbs. fresh lemon juice 1 tsp. finely grated lemon zest 3 Tbs. minced shallot 6 Tbs. canola oil Kosher salt and freshly ground black pepper 2 whole boneless, skin-on duck breasts (4 halves) 1 medium head frisée, washed, dried, and torn into bite-size pieces (about 3 cups)  1 large or 2 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces (about 4 cups)  2 Tbs. sliced fresh chives (1/4-inch pieces)

TIP: To make citrus segments, just slice the ends off the fruit with a small, sharp knife. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. Remove any seeds from the segments.

Finely grate one of the oranges to get 1 tsp. zest; set aside Finely grate one of the oranges to get 1 tsp. zest; set aside. Working over a medium bowl, segment both oranges. Put the sugar and vinegar in a small saucepan over medium-high heat and boil until the sugar is completely melted, the bubbles become large and thick, and the mixture turns golden brown, 3 to 5 minutes. Take the pan off the heat and stir in the orange zest, lemon juice, and lemon zest. Let cool slightly. Add the shallot and gradually whisk in the oil; season with salt and pepper. Rinse the duck and pat dry. Separate the breasts into halves, if necessary. Trim any silverskin from the meat side. With a sharp knife, score the skin in a crosshatch pattern. Trim any excess skin, leaving a 1/4-inch overhang. Season well with salt and pepper on the flesh side and very lightly on the skin side.

Heat a 12-inch skillet over medium-high heat for 1 minute Heat a 12-inch skillet over medium-high heat for 1 minute. Put the duck in the pan, skin side down, and let it sear. As fat collects in the pan, spoon it off. When the skin turns medium brown (6 to 8 minutes), reduce the heat to medium and continue to cook until much of the fat has rendered and the skin is golden brown, 2 to 4 minutes. Flip the breasts and cook briefly on the flesh side, 2 to 3 minutes for medium rare (or 3 to 4 minutes for medium). Transfer to a cutting board and cover loosely with foil. Meanwhile, toss the frisée and Bibb lettuce with enough of the vinaigrette to lightly coat. Slice the duck crosswise on a slight diagonal into 1/4-inch slices. Mound the greens on each plate and arrange the duck slices and orange segments all around. Drizzle each salad with a little more of the vinaigrette and garnish with the chives. nutrition information (per serving):  Size : using 4-oz. breast halves, Calories (kcal): 510, Fat (kcal): 34, Fat Calories (g): 310, Saturated Fat (g): 5, Protein (g): 32, Monounsaturated Fat (g): 19, Carbohydrates (mg): 20, Polyunsaturated Fat(mg): 8, Sodium (g): 580, Cholesterol (g): 165, Fiber (g): 4,