Recipe - Pato En Salsa - (Duck With Salsa)

=== FOR SEASONED FLOUR ===
One half cup Flour
2 tablespoon Sweet paprika
1 tablespoon Freshlyground black pepper
2 tablespoon Kosher salt
=== FOR THE DUCK ===
2 small Ducks (2 One half lbs ea); cut
6 pieces each,
Backbone discarded
6 tablespoon Extravirgin olive oil
1 lg Spanish onion; chopped 1/2"
dice
4 Garlic cloves; finely
chopped
1 teaspoon Freshlyground cumin
2 tablespoon Brown sugar
2 tablespoon Sherry vinegar
1 Cinnamon stick
2 cup Dry red wine
2 tablespoon Tomato paste

Dredge duck pieces in seasoned flour. Heat oil in a 12 to 14inch saute
pan (with lid) until just smoking. Add 4 pieces duck and cook until golden
brown on all sides, about 7 to 9 minutes, and remove to a plate. Continue
with remaining pieces. After removing last pieces, add onion, garlic, cumin
and brown sugar and cook until softened and light brown (sugar should
almost be syrupy). Add sherry vinegar and reduce to nothing. Add cinnamon
stick, red wine and tomato paste. Return duck to pan and bring to boil.
Lower heat to simmer for 40 minutes. Remove cover, check for seasoning and
serve. This recipe yields 4