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Drizzle the pan juices over the duck and serve immediately with the.

Make the vinaigrette.In a food processor, pulse the cranberries and sugar until finely chopped.

Transfer half of the cranberries to a bowl.Add the lemon zest and juice to the processor; pulse to combine.Slowly drizzle in the oil.

Add the vinaigrette to the bowl; season with salt and pepper.. Make the salad.Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter.

Drizzle with the vinaigrette and serve.. Make Ahead.

The vinaigrette can be refrigerated overnight..Stir in 1 tablespoon salt.

Add collard greens; cook, stirring occasionally, until bright green, about 2 minutes.Transfer greens to a bowl filled with ice water; let cool 2 minutes.

Drain and pat greens completely dry.Set aside.. Cook peanuts in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes.