For the confit:

1. In a large braising pan, sear duck legs in 4 tablespoons of duck fat, skin down. Once browned, turn the legs over and season with salt and pepper.
2. Add mirepoix vegetables (carrots, celery, onion), and sauté until onions caramelize. Add enough duck fat to fully cover the legs.
3. Cover with aluminum foil and bake at 325 degrees for 2 ½ hours. When the duck is tender, remove it from the fat and let it rest.
4. Before serving, flash in the oven at 425 degrees until the skin is crispy.

For the potatoes and pesto:

1. Using a 4-quart sauce pot, boil potatoes for 15-20 minutes with two tablespoons of salt until al dente.
2. Drain potatoes and set aside. While potatoes are boiling, using a blender, combine basil, lemon juice, garlic, and lemon zest; add salt and pepper to taste.
3. Slowly add extra-virgin olive oil until blended. Combine potatoes and pesto in a mixing bowl. Finally, mix in Parmesan and serve.

For the blood orange beurre blanc:

1. Combine white wine, blood orange juice, and garlic and boil in a 4-quart sauce pot. Reducing the liquid by 75% (about 15 minutes).
2. Add heavy cream and bring to a boil. Then add butter, and whisk until combined over medium heat.
3. Strain through a fine strainer. Then season with salt and pepper.

To plate:

1. Place duck legs on a dinner plate with potatoes. Drizzle orange beurre blanc around the entire plate.