Duck carnitas
In a baking dish place duck legs, diced onions, bay leaves, thyme, garlic and cinnamon. Squeeze the juice from the oranges over the baking dish, then add in the rinds. Cover with foil and bake in oven at 300 degrees F for 2 and half hours or until tender, until the meat falls off the bone. Remove from the oven and let cool. Remove legs from the cooking liquid, strain and reserve in the refrigerator. Remove meat from the bones and shred using two forks (or chop into bite size pieces.) After the cooking liquid has cooled down skim the duck fat that rose to the top and set aside.Grape pico de gallo
Place all ingredients in a mixing bowl and combine, season with salt and paper to taste and set aside.To build tacos
Heat 2 TBS of the reserved duck fat in a large sauté pan, when hot add half of the chopped duck meat, let the meat sear for about 2 minutes before turning and cooking for 2 more minutes. Season with salt and pepper as needed. Place seared meat on warm corn tortillas and top with pico de gallo and cilantro. Serve with lime wedges on the side.