Crisp-Skin Breast Of Duck With Watercress & Olive-Orange Salsa

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4 magret duck breasts (Muscovy or Moulard)

Kosher salt and cracked black pepper to taste

1 head garlic, cloves separated but not peeled

1 shallot, roughly chopped

1 sprig fresh thyme

1 bay leaf

2 cups watercress

1/2 cup red wine

1 cup brown chicken stock, game stock or water

1 cup Olive-Orange Salsa (see recipe)

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