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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. Drain fat. Put in medium pot and add stock to cover, simmer, covered, over low heat 1 to 1 1/2 hours.
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2. Meanwhile, drain fat add the sausage, and saute about 5 minutes. Remove and wipe pan pull the meat from the bones, and shred into bite-size pieces. Spoon fat from the top add the remaining stock into the pot. Bring to a simmer
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4 oven 160u00b0F and slip in a cooling rack set on a baking sheet.
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5. With a razor-sharp knife, score the skin of breast in a crosshatch pattern, do not cut into the flesh. Pat dry and season 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. Don't rush this, sear the other side for 3 to 4 minutes. Put in oven.
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6. Drain all but 3 tablespoons of fat from the skillet and heat over. Add onion,cook about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep adding stock, stirring, and cooking for 15 minutes.
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7. Stir in meat, 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. Stir in the orange juice and butter and season.
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8. Cut the breast crosswise into thin slices, serve in shallow bowls with risotto.
