• Go duck hunting.

DUCK LEGS

• Season duck legs and wings with kosher salt and let them sit for 15 minutes to an hour at room temperature, or overnight in the refrigerator.
• Heat oven to 300 degrees F. Put two cups of flour and 1 teaspoon each of salt, onion powder, garlic powder, and smoked paprika and ¼ teaspoon black pepper in a one-gallon Ziploc bag. Add half the duck legs and wings and toss them around to coat.
• Set a Dutch oven over medium-high heat. Add 2 Tablespoons of canola oil. Shake excess flour off the duck legs and wings and slide them into the hot oil in one layer, then turn the heat down to medium. When the legs and wings begin to brown, after about 2 minutes, turn them over to brown the other side, an additional 2 minutes. Remove the duck legs and wings to a platter and repeat process with remaining legs and wings, adding another 2 Tablespoons of oil if necessary.
• Return all the duck legs and wings to the Dutch oven along with 4 cups chicken broth, 2 cups water, and 1 Tablespoon Herbes de Provence. Cover the Dutch oven with a lid and place in the preheated 300 degrees F oven and cook until duck meat is very tender and falling off the bones, at least 2 hours, but up to 4 hours if you want.
• Remove the Dutch oven from the oven, lift the legs and wings out and put them aside on a large platter. Pour the liquid contents of the Dutch oven into a bowl and set aside.

DUCK SOUP

• Place the same Dutch oven on the stovetop over medium high heat. Cook onion, carrot and celery in olive oil for about 3 minutes or until onion is slightly softened. Stir in 2 Tablespoons of flour, 1 teaspoon kosher salt & ¼ teaspoon black pepper. Cook over medium heat about 2 minutes.
• Add potatoes and sweet potatoes, and reserved chicken broth. Bring to a boil, reduce heat to low and simmer covered for 30 minutes.
• Shred meat off of the duck legs and wings with your hands or with tongs or two forks. Discard the bones.
• Remove lid from Dutch oven and stir in ¼ teaspoon each onion powder, garlic powder, and smoked paprika along with the shredded duck meat, red bell pepper, and heavy whipping cream. Simmer an additional 10 minutes uncovered.
• Season with more salt and pepper to taste if needed. Serve in soup bowls with some crackers or crusty French bread.