In a large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapeños and red peppers to pot and sauté 3 minutes, stirring so garlic doesn’t burn.
Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining
cumin. Sauté 2 minutes, stirring frequently.
Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck, then bring to boil. Reduce heat and simmer, covered, 1 hour.
Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.