In a small bowl, whisk to combine the salt, black pepper, and blood orange zest. Set it aside.
1 tbsp kosher salt, 1 blood orange, Fresh ground black pepper
Grab a small baking sheet and place a cooling rack on top. Arrange the duck legs on the cooling rack and pat them dry with a paper towel. Coat the evenly in the salt mixture, taking care to rub it into every nook and cranny. Transfer the duck legs to the fridge and chill uncovered for at least 12 hours and no more than 24. **
4 duck legs
When your duck is done dry brining. Give the legs a rinse with cold water and pack them dry. Transfer the legs to a small casserole dish. Preheat the oven to 200°F.
Pour 4 1/2 cups of melted duck fat into a saucepan. Add the ginger, star anise pods, the cinnamon stick, black peppercorns, and the whole cloves. Bring the mixture to a boil then take it off of the heat. Pour the fat and aromatics over the two duck legs. Make sure the duck legs are fully immersed. *** Transfer the duck to the oven and roast for 6 hours. **** Take your duck out of the oven and let it cool to room temperature before proceeding to the next step.
4½ cup duck fat, 5-6 slices fresh ginger, 5-6 star anise pods, 1 cinnamon stick, 12-14 black peppercorns, 12-14 whole cloves
Preheat your oven to 425°F. Place a large oven-safe skillet over medium heat. Take the duck legs out of the fat and shake off the excess fat. Place the duck on the pan, skin side up and let sear for a moment before placing in the oven. Roast for 10 minutes.
While the duck is roasting, add the orange juice to the honey and the soy sauce and whisk to combine. Set it aside.
3 tbsp honey, 2 tbsp blood orange juice, 1 tbsp soy sauce
When your duck is done roasting. Take it out of the oven and brush the glaze on. Add several coats before returning the duck to the oven and roasting for an additional 10 minutes.
When the duck is done. Take it out of the oven and give it one more coat of glaze before plating.