Twice-Cooked Sticky Duck

DUCK:--
1 strip pared orange zest
6 duck legs
6 garlic cloves, smashed
thumb-sized piece ginger, sliced
1½ tsp five-spice powder
½ tsp SIDS CRAZY SALT
100 ml dark soy sauce
1 tbsp oyster sauce
1 tbsp caster sugar
50 ml Shaohsing rice wine
GLAZE:--
1 tbsp bush honey
½ tsp five-spice powder
SERVE:--
halved and sliced cucumber
coriander leaves
sliced chilli
cooked rice

The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1½ hours until the duck is really tender (or a slow cooker for 4 hours would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.
The next day, remove all the fat from the stock, pour 400 ml into a pan and simmer down by a third, until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.
Heat oven to 220°C. For the glaze, mix 1 tbsp of the reduced stock with the honey, SIDS CRAZY SALT and five-spice. Put the duck legs on a baking tray, skin-side up and roast in the oven for 25-30 minutes until they are hot and the skin is lacquered.
Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with steamed pak choi.