Instructions: Rinse duck and pat dry. Combine 2 tablespoons of the cumin, the cinnamon, all but a 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 mixture. Place on a roasting pan and roast in a preheated 350 degree oven for 1 1/2 hours or until done. Remove from the heat and let the duck cool completely. While the duck is roasting, make the following seasoned liquid to moisten the duck meat.

Combine the stock, dried mushrooms, the remaining cumin, cloves, and chile flakes in a saucepan. Bring to a simmer and reduce by 1/2. Set aside and reserve.

When the duck is cool, remove and discard the skin and bones. Shred the meat with your fingers and add to the reduced liquid. Simmer the meat mixture over low heat until most of the liquid is absorbed by the meat. Season with the salt and pepper.

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 minutes.

Serve topped with the sauteed wild mushrooms, the Salsa Verde, diced tomatoes, goat cheese, and cilantro sprigs, if desired.

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