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1. Combine the salt, brown sugar, pepper, cloves and cayenne. Trim the duck legs of excess fat. Rub duck legs well with the spice mixture, place in a Ziploc bag and refrigerate overnight. Note: if you're using frozen legs, go ahead and rub them, then trim the fat after they've spent the night in the fridge.
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2. Preheat the oven to 325 degrees. In a medium saucepan, heat the butter and oil over medium heat. Place the duck legs in the pan, skin side down, and cook until well browned, about 5 minutes. Turn and cook 5 minutes longer. Remove the duck legs to a plate.
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3. Pour off all but about a tablespoon of fat. Add the celery, onion, carrot and garlic. Saute until lightly browned, about 5 minutes.
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4. Add the marsala, tomatoes and crushed red pepper. Bring to a boil. Return the duck legs to the pan, cover, and place in the oven. Bake 90 minutes or until the duck is very tender.
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5. Remove the duck to a plate and cool. Strip the duck meat from the bones and shred by hand or chop with a sharp knife. You may include the skin at your option (I usually toss it). Return the duck meat to the pan, return to a simmer, and serve over a chunky pasta such as penne or farfalle.
