The Meyer Lemon Curd (1 1/2 cups) can be made up to 2 weeks ahead and refrigerated in an airtight container..
Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.Add onion wedges to skillet, cut sides down, and cook, undisturbed, until underside starts to brown, about 2 minutes (you will discard the charred onion, but it will impart lots of flavor).
While onions cook, toss short ribs with 2 1/2 teaspoons of the salt in a medium bowl..Working in two batches, add shorts ribs to onion wedges in skillet and cook until browned on two sides, 3 to 4 minutes per side, flipping onion wedges when flipping short ribs.Transfer short ribs to a plate.
Let skillet cool 5 minutes.Discard charred onion wedges and all but 1 tablespoon drippings from skillet.. Stir chile puree, 2 cups water, oregano, and remaining 1 1/2 teaspoons salt into drippings in skillet and bring to a simmer over medium-high.
Return browned short ribs to skillet.
Reduce heat to low, and simmer, partially covered, turning short ribs occasionally, until chile sauce thickens and short ribs are tender when pierced with a fork, 1 hour 40 minutes to 1 hour 55 minutes.Heat a large skillet over medium-low heat.
Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.Scatter the coffee beans around the duck breasts and cook, gradually increasing the heat as the duck breasts render their fat, for about 4 minutes longer, or until the skin is crisp and brown..
Transfer the duck breasts to plate and discard the coffee beans and spices.Return the duck, skin side up to the skillet, add the port or Madeira and bring to a simmer over medium-low heat.