Duck Stock: Remove the breast, wings, and leg quarters from the ducks, setting aside the leg quarters for the recipe and storing the breasts and wings for later use.

Cut the carcasses into smaller chunks and drizzle with oil. Broil until roasted.

Transfer roasted bones to a large pot and add onions, carrots, and celery. Cover with water and bring to a very light simmer.

Simmer for 5 hours, skimming off any impurities that rise to the top. Do not allow it to reach a rolling boil.

Strain through a fine mesh strainer and let cool to room temperature before refrigerating until ready to use.

Duck Confit: Pat the duck legs dry, then rub with salt, pepper, and orange zest. Cover and refrigerate for 1 hour.

Rinse off the brine, then pat dry and place in a pot. Cover with duck fat.

Add garlic cloves and thyme. Bake at 350°F for 3 hours until tender.

Remove from the oven and transfer the legs onto a baking sheet. Broil until the skin becomes evenly golden brown and crispy.

Remove the crispy skin and set aside for garnish.

Shred the meat, discarding the bones. Set aside for later use.

Fried Polenta: Cook the polenta according to package instructions, using chicken stock instead of water.

Stir in butter and grated Parmigiano Reggiano, whisking until smooth. Adjust salt to taste.

Pour the mixture onto a plastic-wrapped baking sheet, spreading into an even layer just under 1 inch thick. Cover with plastic wrap and refrigerate until completely cooled.

Once cooled, use a 2-inch diameter ring mold to cut out polenta cylinders.

Fry the polenta pieces in oil heated to 350°F until deeply golden brown. Drain on a wire rack and salt immediately.

Whipped Mascarpone: Add mascarpone and gorgonzola to a food processor and blend until smooth.

Stream in water if necessary to thin the texture. Adjust salt to taste.

Duck Agrodolce: In a skillet over medium-high heat, sauté the Anaheim peppers, Fresno chiles, and shallots in oil. Salt immediately.

Once lightly softened, add duck stock and bring to a simmer. Reduce by half.

Stir in red wine vinegar and brown sugar, cooking until the mixture thickens to a syrup-like consistency.

Add the shredded duck confit and stir to combine. Adjust salt, sweetness, and acidity to taste.

Crispy Duck Skin: Place the reserved duck skin in a 400°F oven until crisp and brittle.

Plating: Top each fried polenta cylinder with a spoonful of whipped mascarpone.

Add a generous scoop of shredded duck agrodolce.

Garnish with crispy duck skin and mustard microgreens.