Allow enough time to make this recipe in advance. The duck pieces should marinate for 10-12 hours before you start cooking. The dish is served hot but tastes better after the flavors have had a chance to "get to know" each other.
I used an Alina duck from LaBelle Farms in New York. They are a special French breed renowned for their ultra rich, almost squab like flavor, that are raised in arena style hoops and fed only corn grown on the same farm.