Preheat oven to 190C and place Confit duck legs onto a lined baking tray. Place a sprig of rosemary under the leg and sprinkle orange zest and juice on top. Drizzle olive oil, salt
and pepper and cook for 15 minutes.
Prepare the dressing for the rocket salad. Place the zest of orange, lemon and lime with excess juice into a jar with mustard, olive oil, maple syrup, balsamic, salt and pepper. Secure lid and shake well. Add in the orange, lemon, lime segments and juice and stir through dressing with a spoon. Drizzle over a bowl of rocket and serve on the side of the confit duck breast.