| 1 | | 5 to 6-pound duck |
| 2 | tb | Plus 1 teaspoon cumin seed; toasted |
| 1/2 | ts | Ground cinnamon |
| 2 | ts | Ground cloves |
| | Kosher salt and freshly ground black peppe |
| 3 | c | Rich chicken or duck stock |
| 1/4 | oz | Dried wild mushrooms,; rinsed and chopped |
| 1/8 | ts | Red chile flakes |
| 18 | | Corn tortillas; softened in oil |
| 8 | oz | Wild mushrooms; sauteed |
| | CARAMELIZED ONIONS |
| 2 | | Large onions, sliced |
| 1 | | Clove garlic, chopped |
| 3 | tb | Olive oil |
| | SALSA VERDE |
| 12 | | Fresh husked tomatillos |
| 1 | | Large quartered yellow onion |
| 1 | | Medium Serrano or jalapeno chile, seeded |
| 6 | | Whole peeled garlic cloves |
| 3 | tb | Olive oil |
| 1/2 | ts | Each whole coriander and cumin seed |
| | Kosher salt and freshly ground black pepper |
| 1/4 | c | Chopped cilantro leaves |
| 1/2 | c | Chicken or vegetable broth, as needed (up to 1 cup) |
| | GARNISH |
| | Diced fresh tomatoes |
| | Crumbled goat cheese |
| | Cilantro sprigs |
