COOK IT.
Preheat the pellet grill to 300°F (149°C).
Break down the duck, then salt the legs with thighs attached. Set aside to cure for 30 minutes.
Make the Spanish sauce by cooking down the onions, carrots, and celery, then add the flour once the vegetables have browned.
Add the chicken stock and reduce to 1/3 volume, then strain out the vegetables from the sauce.
Place the duck on the grill and smoke for up to 2 hours, or until it reaches an internal temperature of 165°F (75°C).
While the duck is cooking, use the Spanish sauce base to make the orange sauce.
Add the Spanish sauce base and orange juice to a skillet. Bring to a simmer and reduce the volume by 1/2.
Reduce the temperature once the sauce has reduced in volume then mount the butter: 1/2 cup (100 g) should be perfect.
Add thyme, lemon juice, and salt to taste.
Remove the duck and sauce then serve!