Put the lid on. Set to 450°F. Preheat for 25 minutes.
Season duck legs all over with salt and pepper. Add 1 Tbsp. duck fat to the insert pan. Sear duck legs — lid off, at 450°F — until golden brown on both sides, about 12–15 minutes total. Work in batches. Move seared legs to the sides as you go.
Add remaining duck fat to the pan along with onion, ancho chile, guajillo chile, orange, garlic, condensed milk, Coke, and bay leaf. Stir to combine. Leave the lid off and cook at 450°F, stirring occasionally, until the fat is fragrant and flavors have infused, about 20 minutes.
Return duck legs to the pan. Put the lid on. Turn down to 225°F. Cook for 3–4 hours. Don't lift the lid. Done when the meat is falling off the bone.
Let duck cool to room temperature in the pan. Transfer to a cutting board. Remove bones and shred the meat. Set aside 1 Tbsp. duck fat for crisping. Reserve the remaining fat for another use.
Discard the cooking liquid. Wipe the insert pan clean. Add the reserved 1 Tbsp. duck fat. Set roaster to 450°F, lid off. Spread shredded duck in a single layer. Cook undisturbed until crisp and golden on one side, about 8–10 minutes.
In a large, high-sided skillet over medium-high heat, heat oil until wisps of smoke appear. Remove from heat, let cool 30 seconds. Add all three chiles, return to medium-high heat, then immediately add peanuts, pecans, and sesame seeds. Cook, stirring often, until seeds are golden brown, 5–10 minutes. Add oregano, stir, and remove from heat.
Stir in garlic. Let cool to room temperature, 5–10 minutes. Add vinegar and salt. Stir to combine.
Transfer to a food processor. Blend until smooth. You should have about 4 cups of salsa.
Load tortillas with crispy duck. Top with diced onion, pico de gallo, cilantro leaves, and radish. Serve with salsa macha alongside.
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