1. Combine the kosher salt, Florida Orange zest, fennel seeds, pink peppercorns and thyme.

2. Wash and pat dry the duck quarters. Lay a layer of the salt-spice mixture about ¼-inch thick on the bottom of a ⅙ pan. Lay one duck quarter on the salt-spice mixture, and repeat layers. The last layer should be the salt-spice mixture. Cover with plastic wrap and leave to sit in the refrigerator for 3 days.

3. After 3 days, remove the duck quarters from the salt-spice mixture, rinse under cold water and pat dry. Place quarters into a clean oven-safe dish and cover with hot rendered duck fat. Cover with aluminum foil and braise in a 300º F oven for 2 ½ hours.

4. Allow the duck to cool in the rendered fat. Once cool, pull the meat into bite-size pieces.

5. In a large rondeau over medium-high heat, add 2 tablespoons of olive oil and the peeled cipollinis. Sauté until golden brown on each side. Add the chili flakes, fresh thyme and sugar. When all of the sugar has caramelized, add the Florida Orange Juice and duck stock, reduce to a gentle simmer and cover until fork tender, approximately 5 to 7 minutes. Remove the onions from the pan and reduce the braising liquid to ⅓ cup. Reserve.

6. Preheat the pizza oven to 450º F. Pull the pizza dough into a long, thin rectangle, approximately 4 × 9 inches.

7. Brush the pizza dough with the reserved braising liquid and spread the quartered cipollinis over the top of the dough. Place pieces of the pulled duck confit in between the onions and bake until the dough is crispy. Garnish the pizza with baby arugula.