1 duck, innards removed.
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
1 medium onions, coarsely chopped and separated into 2 parts
2 carrots, coarsely chopped
3 celery stalk, coarsely chopped
2 bay leaves
2 tablespoon(s) olive oil
4 garlic cloves, minced
4 jalapenos, minced
2 green bell peppers, seeded and chopped
1 tablespoon(s) salt
10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
1/2 cup(s) finely chopped parsley leaves
2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground cumin
1 Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
2 Pat the duck down with some kitchen paper to ensure the skin is dry. Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh. Place the duck - breast side up - on the rack in the roasting tin. Season with salt and pepper, and place in the oven for 3 hours 50 minutes. Turn the duck over every hour.
3 Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
4 In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook for 15 minutes.
5 Turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes.
6 While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
7 Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
8 Serve with white rice.