1. Preheat oven to 475°F (240°C). Put duck legs on a baking tray, sprinkle with salt and place in the oven. Immediately reduce heat to 350°F (180°C), cook for about 35 minutes until skin is crispy and meat is moist and tender. Remove from oven and let rest for 5 minutes.
2. Meanwhile, place cherries, tomatoes and radishes in a salad bowl with watercress.
3. To make vinaigrette, pour oil and vinegar into a jar with tight fitting lid. Season well and shake.
4. Shred duck meat, add to salad and pour vinaigrette overtop. Toss
and serve.