Confit of Duck with Orange Sauce and Buttered Spinach

This is a variation on the original confit. When salting the duck legs, add the pared rind of one orange and leave it with the legs during the cooking stage. This will help infuse the orange taste. To add even more orange taste to the duck, finely grate the zest of an orange, add it to some clear honey and use to glaze the roasted duck confit and give a sharp orange flavour.