Start the duck up to 4 days ahead (if using frozen parts). When the duck parts are thawed (if frozen) and ready to use start by sprinkling kosher salt on the bottom of a small dish. Place a few oranges slices, cinnamon, star anise and juniper berries, and any other spices and flavorings you are using around the salt. Place the duck on top of that, and cover both pieces with more salt, and spices. Cover with saran wrap and put in the refrigerator for about 24 hours.

When you take the duck out of the fridge, clean of very well. Wash all of the seasonings and salt completely off the duck. Pat dry. Fill an oven proof dish with the duck fat, and melt in the oven. (If cooking only two pieces of duck, I think a loaf pan fits them perfectly. You will need a bigger pan for more duck, and therefore more fat). When the fat is melted, place the duck inside. Make sure that the duck is completely submerged in fat. Cook in a 300 degree oven for 2-3 hours, until it begins to get colored and crispy, and the meat pulls away from the leg bone.

Pull them out of the fat, let cool, remove the skin, and shred.

*When the duck fat is cooled, it can be poured into a container and kept in the fridge to reuse at a later date.*

For the sauce: In a pot combine the cranberries, sugar, water, and orange juice. Simmer for about 10 minutes, until the cranberries break down, and the sauce thickens. Add more water if necessary to achieve the right consistency. Stir in the orange zest and simmer for another 5-8 minutes.

To assemble, place shreds of duck on the crostini, and top with sauce. Finish with a twist of orange rind.

*Duck Fat can be bought at some specialty shops and butcher shops*