Crispy skinned confit wild duck recipe

Here in New Zealand it is duck shooting season and everybody is looking for the best recipes for there duck.
This is a very tasty way to eat duck and even the tough parts will become moist and tender.
The key to cooking duck especially wild stuff is to use a moist slow method of cookery.
If you are game literally, confit the legs as below but keep the breasts separate. Rub some salt and ground juniper berries into the scored fat. Sear the breasts in a hot pan fat side down for 5min then finish them in a hot oven for another 5min. They should be med rare/ med, rest and slice thinly. It’s nice to enjoy two different cuts of meat from the same bird and two different methods of cookery. A good option for a dinner party as the confit can be done well in advance.

Crispy skinned confit duck with orange jus:
6  duck legs or one whole duck cut in half and flattened
500ml duck fat or goose fat or chicken fat
4  Bay leaves
1  orange, zest and 1/2 juice
5  slices fresh ginger
2  cinnamon quills
5 Pepper corns
1  tsp sichuan pepper
Method:
The duck can be done 1-5 days ahead of time if stored in the fat.
Trim the duck legs keeping all the trim to add to the duck fat.
Or cut the duck down the center between the breasts, open it up and firmly press it flat. You should here some bone crunching sounds.
Rub the Sichuan pepper into the duck then add all the ingredients to a tray
that just fits the duck, cook at 160 c for 2.5 hrs, cool in the fat.
Then gently remove the duck.
Strain the fat and juices, set the fat in the fridge then scoop off the fat when
set (saving it) to access the juices under the fat for the sauce.
The left over fat is great to use when cooking i.e. roasted potatoes.
To finish the duck place it on a wire rack in a tray, season well with salt then
into a hot oven 200-220 c roast until the skin is crispy about 10min.
Jus:
Cooking juices from duck
2  shallots
1  clove garlic
200ml red vere juice
200ml fresh orange juice
1  bay leaf
50g butter
Gently sweet the shallots and garlic (no coloured they should be glossy and
transparent) place all other ingredients in the pan, Reduce by 2/3 or until the
sauce has thickened. Take off the heat and strain, taste season with salt and
pepper, then whisk in the cold butter to give the sauce some body and shine.