Duck a lOrange

Ingredients

• 3 cups fresh orange juice
• 2 cups sugar
• 1 head garlic, sliced in half crosswise
• 2 tablespoons orange liqueur, such as Grand Marnier
• One 4-inch piece fresh ginger, coarsely chopped
• 2 cups plus 2 tablespoons Chardonnay vinegar
• 1 habanero or scotch bonnet pepper
• 3 tablespoons cold unsalted butter
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 2 teaspoon coarsely crushed pink peppercorns
• 1 teaspoon finely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 3 tablespoons ground cinnamon
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 3 tablespoons ground cumin
• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 3 tablespoons brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons kosher salt
• 1 tablespoon allspice
• 1 tablespoon ground cloves
• 1 tablespoon ground fennel seed
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground chile de arbol
• 2 tablespoons coarsely ground black pepper plus more for seasoning
• 2 tablespoons canola oil
• 1/4 pound slab bacon, sliced into three even strips
• 4 bone-in duck confit legs
• 4 duck breasts, skin scored
• Kosher salt and freshly ground black pepper
• 8 kumquats, thinly sliced

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