Five Duck Taco

5 Ducks cleaned and back bones removed:
1 Drake Mallard
1 Hen Mallard
2 Drake Ring Neck
1 Gadwell

2 each red and yellow peppers seeded and chopped
5 habanero peppers seeded and minced
3 dried thai chili peppers
2 onions chopped
4 tablespoons minced garlic
1 vanilla bean scraped
10 ounces cranberry preserves
4 ounces mexican bitter-sweet chocolate
2 cups coffee
1/2 cup raspberry vinegar
3 cups stale bread torn up
4 cups chicken stock

In a large dutch oven brown duck on both sides. Remove and add peppers, onions and garlic and cook until slightly caramelized. Add remaining ingredients and cover. Simmer for 2 hours or until very tender, sauce should be thick if not remove duck and continue to simmer until thick. Cool, then pull meat from bones and shred then add back to pepper mixture. Serve over rice or with flour tortillas.