1. Slice the skinned duck breast and place in a sealable plastic bag with 9-10 oz. of the raspberry ale, enough to cover. Seal and chill.
2. Caramelize the onions in olive oil in a nonstick 10-in skillet placed over medium low heat. Cook until caramel colored and very soft, about 20 minutes, stirring often. Set aside.
3. Bring vegetable stock to a boil. Add onions, pepper flakes, and paprika. Stir well. Add 1 package couscous. Stir well. Add 12 oz. raspberry ale , stirring often. Turn off heat, and stir in salt to taste. Let couscous absorb the ale, stirring often.
4. Prepare salad: mix washed and sliced napa cabbage with carrots, celery and green onion. If desired, toss with a dressing of balsamic vinegar, olive oil, and the remaining raspberry ale (about 2-3 oz.).
5. Place the duck and ale in a saucepan and warm gently over low heat. You may also do this in a slow cooker.
6. Assemble the salad: a scoop of cabbage-carrot slaw, topped by 2-3 oz. of couscous, with several slices of warmed smoked duck breast on top. Drizzle a spoonful of the warmed raspberry ale over all and serve.