• Prepare the duck by trimming excess skin, removing giblets, and patting it dry. Poke small holes in the skin to help render fat during cooking. Dry-brine the duck by generously salting the skin and inside cavity, then place it uncovered in the refrigerator for 24 hours.
• While the duck brines, prepare the duck stock. In a large pot, combine chopped duck neck, wings, onion, carrots, celery, leek, star anise, garlic, and peppercorns. Add water to cover, bring to a boil, reduce the heat and simmer for 3-4 hours. Strain the stock and set reserve.

Preheat Oven to 375°F (190°C)

• Rinse the duck in ice water to remove excess salt, pat it dry, and score the skin without cutting into the meat. Place it in a roasting pan or a drying rack on a bed of onion. Roast for 2 hours or until the internal temperature reaches 155°F (68°C).
• While the duck roasts, make the glaze. Combine honey, soy sauce, and star anise in a small saucepan and simmer until slightly thickened. Brush the glaze over the duck during the last 10 minutes of roasting and increase the oven temperature to 500°F (260°C) to achieve a golden brown finish.
• For the Orange Sauce, combine sugar and vinegar in a saucepan over medium heat to create a caramel. Carefully add the duck stock, orange juices, and orange zest. Simmer until reduced, then thicken with cornstarch slurry. Stir in butter off heat until smooth and glossy.
• Carve the duck by removing the legs and slicing the breast meat. Serve with orange sauce drizzled on top or on the side. Garnish with orange segments if desired.