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1.
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Heat the oil in a large skillet over medium-high heat.
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Season the duck legs well with salt and pepper.
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When the skillet is hot, add the duck pieces, skin-side down and sear until lightly browned, about 5 minutes per side.
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Drain the fat.
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Transfer the legs to a medium pot and add enough of the stock to cover, and then simmer, covered, over low heat, until the meat is tender, 1 to 1 1/2 hours.
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2.
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Meanwhile, drain the duck fat from the skillet, add the sausage, and saute the over medium heat until the fat is rendered, about 5 minutes.
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Remove with a slotted spoon to paper towels to drain and wipe out the skillet.
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3.
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Transfer the duck legs to a plate.
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When cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-size pieces.
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Set aside.
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Spoon the fat from the top of the stock and add the remaining stock into the pot.
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Bring to a simmer over medium-low heat.
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4.
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Heat the oven to 160 degrees F and slip in a cooling rack set on a baking sheet.
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5.
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With a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh.
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Pat dry and season with salt and pepper.
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Heat a large dry skillet over medium-low heat, add the breast, skin-side down, and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes.
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Dont rush this.
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The last thing you want is a mouthful of chewy fat.
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Flip and sear the other side for 3 to 4 minutes.
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Transfer the duck to the rack in the oven to keep warm.
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6.
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Drain all but 3 tablespoons of fat from the skillet and heat over medium heat.
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Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
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Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes.
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Splash in the wine and continue cooking until absorbed.
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Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away.
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Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes.
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7.
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Stir in the ham, sausage, and the shredded pieces of duck into the risotto and resume ladling, stirring, and cooking until the rice moves wave-like when mounded and is tender but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more.
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Stir in the orange juice and butter and season with salt and pepper to taste.
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8.
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Cut the breast crosswise into thin slices.
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To serve, divide the risotto among shallow bowls and arrange the slices on top.
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Sprinkle with the parsley and orange zest.
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Rush to the table.
