Shredded Duck
2 duck legs and thighs
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
6 cloves garlic, minced
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
1 teaspoon dried red pepper flakes
1 teaspoon cinnamon
1 (28 ounce) can tomatoes
1 cup red wine
1-2 cups additional liquid such as chicken stock or water
2 tablespoons chopped fresh rosemary
Season the duck legs with salt and pepper. In a heavy-bottomed pot such as a Dutch oven, heat the olive oil over medium heat. Add the duck legs and cook on all sides, turning with tongs, until lightly browned, about 10 minutes. Remove duck legs and set aside. Pour off and discard all but 1 tablespoon of the rendered fat.
Add the garlic, onion, carrot, celery, red pepper flakes, and cinnamon and stir well, coating vegetables with spices. Continue to cook, stirring often, until vegetables are soft, about 5 minutes. Return duck legs to the pot, add the tomatoes, wine, enough additional liquid to just cover duck legs, and rosemary. Return to a boil, lower the flame, cover and allow to simmer for 1-1 1/2 hours or until meat is tender and falls easily off bone.
Remove the duck legs and allow to cool. Pull away meat from skin and bones (discard skin and bones) and shred meat into bite-sized pieces. Return meat to pot and simmer uncovered for 30 minutes, or until thick. Taste for seasoning and adjust, if needed.
Slaw
In a bowl, combine shredded cabbage, some lime juice, some minced spicy peppers, salt, pepper, and some yogurt.
On some nice bread, pile on some shredded duck, some slaw, and a few slices of cucumbers.
