Butcher the duck. Separate the legs from the carcass then season duck legs with salt, place in casserole dish, cover with schmaltz. Bake at 200 degrees Fahrenheit for about five hours until fork-tender.

Whisk all glaze ingredients together.

Score skin of duck breast (being careful not to cut through to the meat) and season with salt. Then roast in oven at 500 degrees Fahrenheit for 10 to 15 minutes until golden brown. Baste glaze onto duck and continue roasting for another 10 minutes, until internal temperature reaches 120 degrees Fahrenheit, while basting again at two-minute intervals. Remove duck from oven and allow to rest.

Flake cooked duck leg (duck confit).

Whisk eggs with a tablespoon of soy sauce.

Heat fat from duck confit on medium heat. Add ginger, garlic, and scallion bottoms and sauté until fragrant and golden brown. Then add broccoli and mixed vegetables. Stir in the rice and then create a wedge in the middle of the pan. Pour eggs into wedge and allow to set then scramble while being careful not to stir eggs in with the rice until cooked through. Then mix and sauté everything together. Add the flaked duck meat and chopped scallions and cilantro. Remove from heat and place on warm serving dish.

Filet the duck breast off the bone then slice. Place duck slices over rice and garnish with some more scallions and cilantro.