Duck with Red Wine, Wild Mushrooms, and Forest Herbs

We picture duck with a crackling skin and mahogany glaze so often that we forget its rich dark meat also makes a great stew. This recipe complements the opulent quality of duck with a fruit-filled red wine (like Cabernet or Merlot), two kinds of exotic mushrooms (dried wild and fresh cremini), and a bouquet of rosemary and thyme, with their fragrance of pine trees and forest shrubs. The challenge of any duck recipe is getting rid of the fat. The easiest way to do this is to remove all the s