Heat
the broiler. Slowly warm the duck in the crock to melt the fat.
Remove the duck from the fat and place on a rack over a broiler
pan. Heat the duck under the broiler just until the skin is
crisp and golden, about 4 minutes.
Cut
the lemon quarters apart. Slice the outer peel off the lemon,
using only the yellow part of the peel. Cut the peel into
thin julienne strips.
Place
the arugula in a bowl and add the preserved lemon peel and
olive oil. Sprinkle with salt and pepper to taste and toss
the salad.
Place
a portion of the salad in the center of a plate. Add one duck
leg "confit" to the plate.
