How to cook
Clean the duck wings and soak them in a marinade for poultry. Once ready, boil and debone. Heat a pan with oil and fry the sliced onion crescents with the garlic and sugar, adding a little duck broth 2-3 times and allowing it to evaporate.
The goal is to get something akin to a light caramelization. Add in the duck and pour in enough broth to cover the meat. Add red wine and spices.
Stew the duck until the liquid has evaporated almost entirely.