Duck Enchiladas With Salsa Verde

Directions

1. Rinse duck and pat dry. Combine 2 Tbsp. of the cumin, the cinnamon, all but a healthy pinch of the cloves in a spice grinder. Grind and season lightly with salt and pepper. This is your dry spice rub for the duck. Rub the inside and outside of the duck with the mix. Place on a roasting pan and roast in a preheated 350 degree oven for 1 1/2 hrs or possibly till done. Remove from the heat and let the duck cold completely. While the duck is roasting, make the following seasoned liquid to moisten the duck meat.
2. Combine the stock, dry mushrooms, the remaining cumin, cloves, and chile flakes in a saucepan. Bring to a simmer and reduce by 1/2. Set aside and reserve.
3. When the duck is cold, remove and throw away the skin and bones. Shred the meat with your fingers and add in to the reduced liquid. Simmer the meat mix over low heat till most of the liquid is absorbed by the meat. Season with the salt and pepper.
4. Begin making the enchiladas. Take a softened tortilla and place some of the meat and some of the Caramelized Onions on the tortilla and roll up. Do this to each tortilla and place them in a baking dish. Cover the dish with aluminum foil and heat in a 350 degree oven for 5 min.
5. Serve topped with the sauteed wild mushrooms, the Salsa Verde, diced tomatoes, goat cheese, and cilantro sprigs, if you like.