1. Remove giblets and neck from inside duckling; refrigerate to use in soup another day. Discard excess fat from body cavity. With poultry or kitchen shears, cut duckling into quarters; trim excess skin and fat from pieces. Rinse duckling pieces with running cold water. Drain duckling pieces well and pat dry with paper towels.
2. In 5- to 8-quart oven-safe Dutch oven over medium heat, in hot olive oil, cook 2 duckling pieces at a time until well browned on all sides, removing pieces to plate as they brown. Discard any fat from Dutch oven. Return duckling pieces to Dutch oven; add water, bouillon, cumin, 1 teaspoon salt, and 1/4 teaspoon cracked pepper; heat to boiling.
3. Cover Dutch oven and bake in 350°F. oven 1 hour and 15 minutes or until duckling is fork-tender, turning duckling pieces occasionally for even cooking.
4. With slotted spoon, remove duckling to platter; keep warm. Skim fat from liquid remaining in Dutch oven; stir in rice. Cover and bake 35 minutes or until rice is tender and all the liquid is absorbed.
5. Stir peas and pimentos into rice mixture in Dutch oven; arrange duckling pieces on rice mixture. Continue baking 15 minutes or until peas are tender.
6. Meanwhile, in small saucepan over low heat, heat orange marmalade and 1/8 teaspoon salt until marmalade melts. Just before serving, with pastry brush, brush duckling pieces with marmalade mixture.