Preheat the oven to 225 degrees F.
In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours.
In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover.
Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours.
Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch.
Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce.
Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator.
In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fork 'N' Cork, Wilmington, NC
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