Instructions: Trim the duck pieces of any unnecessary pieces of fat, skin or bone and set aside the edibe pieces. Place all remaining bits and pieces in a large saucepan with the sliced onion, herbs, bay leaves, stock and salt and pepper to taste and bring to the boil. Simmer for 2 hours or until the flavour is rich and satisfying. Strain through a sieve, discarding the solids and then chill. When cold, skim off the fat that has risen to the top. (This can be done a day ahead).

Heat 2 tablespoons of oil in a large skillet and fry the duck pieces, skin side down, until the duck skin is very brown, about 15 minutes. Remove the duck and drain on absorbent paper.

Tear the dried chillies into large flat pieces and scorch them in a small frypan with the remaining tablespoon of oil. Transfer the chillies to a small bowl of boiling water and soak them for 30 minutes (weighing them down to keep them under water).

Drain the same frypan of most of the oil then fry the sliced onion and garlic until they are golden brown, about 10 minutes. Transfer the mixture to a large bowl to cool. To the same pan, add the pumpkin seeds and roast them until they have popped and are golden brown, about 5 minutes. Set aside 1/3 cup for garnish and add the remainder to the onion mixture.

Grind the allspice, bay leaves, cinnamon stick, thyme and add these spices to onion mixture, together with the torn bread, peanuts, chipotle and 1 1/2 cups of the duck stock and mix well. Puree the mixture, adding extra stock if necessary to help the mixture puree nicely.

Transfer the sauce to a medium saucepan and heat gently, stirring constantly, until the sauce reduces a little and darkens in colour. Add 2 cups of remaining stock and mix well then simmer for 45 minutes until the sauce is the consistency of pouring cream. Season with the sugar and salt if necessary.

Preheat the oven to 180 c.

Place the duck pieces, skin side up, in a large baking dish then pour the hot sauce over and around the duck. Cover and bake for 30 minutes or until the duck is fork-tender.

Tip the pan and spoon off any accumulated fat on top of the sauce.

Meanwhile, fry the remaining onion rings until brown and crisp.

To serve, garnish the duck pieces with the crisp onion rings and remaining peptize and serve very hot.

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