Easy recipe David’s Duck Risotto

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one Tablespoon Olive Oiltwo whole Duck Legs (about one one quarter Pounds) Trimmed Of Excess Fat Kosher Salt And Freshly Ground Black Peppereight cups Chicken Stock Or Low-sodium Chicken Brothone whole Boneless Duck Breast Half (about about twelve Ounces)three ounces, weight Smoked Spanish Sausage (I Used Chorizo) Cut Into one quarter Inch Cubesone whole Small Yellow Onion, Mincedtwo cups Arborio Riceone/two cup Dry White Wineone quarter cup Serrano Ham Or Prosciutto, Cubedtwo Tablespoons Fresh Orange Juiceone Tablespoon Unsalted Butter Minched Flat-leaf Parsley Leaves, For Garnishtwo Tablespoons Grated Orange Zest. A couple of weeks ago, I recreated the menu that David Leite served when he had me and a couple of friends over to his place ....