Place duck legs in a shallow pan.

Rub garlic, thyme, rosemary, sage, orange peel, salt, and pepper into the duck legs.

Cover and refrigerate for 24 hours.

Preheat oven to 250°F.

Remove duck from fridge and rub off salt and herbs.

Rinse salt from the herb mix in a colander.

Pat herb mix dry and add back to the duck.

Cover duck and herb mix with rendered duck fat.

Cook in the oven until meat is falling off the bone, about 2 hours 30 minutes.

Remove duck legs from the fat and cool.

Take the meat off the bone and set aside.

Cut potatoes into French-fry size.

Place in cold water for 1 hour.

Heat oil to 250°F.

Pat fries dry, add to the oil, and cook until soft (about 5 minutes).

Remove fries and place on a paper towel-lined tray.

Turn the heat up on the oil to 350°F.

Reduce chicken stock by two-thirds.

Add duck to the reduced chicken stock.

Whisk corn starch and 1/4 cup water until smooth.

Heat stock and duck to a boil and add corn starch mixture, boil gently for 45 seconds.

Fry the blanched fries in 350°F oil until crispy and golden brown (2 minutes).

Put the fries into a mixing bowl.

Add the cheese curds.

Sprinkle with salt and pepper and put onto a plate.

Spoon the duck and sauce over the fries, and serve.