Trim the duck pieces and divide the thighs from the legs if you wish.
Heat some oil and butter in a large casserole pan and brown the duck pieces all over. Season with salt and pepper, then add the wine and simmer until evaporated.
Add the sage leaves, orange peel, star anise and tomatoes and braise slowly (set the lid so it sits askew) until the duck is tender and you have a wonderful fragrant sauce. You may need to add a little hot water if it seems to be drying out.