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1
For the duck: Place the duck legs in a shallow pan.
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2
Rub the the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs.
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3
Cover with plastic wrap and let sit in the refrigerator for 24 hours.
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4
Preheat the oven to 250 degrees F.
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5
After the duck has been in the fridge for 24 hours, rub off the salt and herbs and set aside.
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6
Place the herb mix into a colander and rinse off the salt.
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7
Pat the herb mix dry and add back to the duck.
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8
Cover the duck and herb mix with the rendered duck fat and cook in the oven until the meat is falling off the bone, about 2 hours 30 minutes.
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9
When finished cooking, take the duck legs out of the fat and cool.
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10
After the duck is cool, take the meat off the bone.
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11
Set the meat aside for later use.
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12
For the French fries: Cut the potatoes to desired French-fry size.
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13
Place in cold water for 1 hour.
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14
Heat the oil in a heavy-bottom pan until it reaches a temperature of 250 degrees F. Line a half sheet tray with paper towels.
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15
Pat the uncooked French fries dry, add to the oil, and cook until the fries are soft all of the way through and not crispy, about 5 minutes.
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16
With a slotted spoon, remove the fries from the oil and place on the prepared half sheet tray.
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17
Turn the heat up on the oil to 350 degrees F.
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18
For the sauce: Reduce the chicken stock by two-thirds and set aside.
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19
For the assembly: Add the duck into the reduced chicken stock.
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20
In a small bowl, whisk the corn starch and 1/4 cup water until there are no lumps.
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21
Heat the stock and duck to a gentle boil and add the corn starch mixture, and gently boil for 45 seconds.
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22
Take the blanched fries and put into 350 degree F oil until crispy and golden brown, 2 minutes.
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23
Put the fries into a mixing bowl.
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24
Add the cheese curds.
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25
Sprinkle with salt and pepper and put onto a plate.
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26
Spoon the duck and sauce over the fries, and serve.
