Whisk together raspberry vinegar, Dijon mustard, creme de cassis, lemon juice, salt, and pepper in a bowl.

Slowly add vegetable oil while whisking continuously until the dressing is emulsified.

Remove the skin from the duck confit.

Scrape off any fat from the duck skin.

Bake the duck skin in a single layer on a jelly-roll pan in a preheated 350F oven for 10-15 minutes until crisp.

Transfer the cracklings to paper towels to drain excess fat.

Sprinkle the cracklings with salt to taste and crumble them.

Remove the duck meat from the bones and chop into bite-sized pieces.

Arrange orange slices, raspberries, and arugula decoratively on a large platter.

In a separate bowl, toss the chopped duck meat with 1/4 cup of the dressing, chopped scallion, 1/4 of the cracklings, salt, and pepper.

Mound the duck salad mixture onto the platter with the fruit and arugula.

Drizzle the remaining dressing over the arugula and fruit.

Serve the remaining cracklings separately as a garnish.