Roasted Duck With Kumquat Sauce

Ingredients

• 4 1/2 lbs duck, washed and dried
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 2 stalks celery, diced
• 1 onion, diced
• 2 cinnamon sticks
• 2 star anise
• 2 tablespoons olive oil, divided
• 1/4 cup honey
• 1/4 cup sherry wine vinegar
• 2 cups orange juice
• 1 tablespoon butter
• 10 kumquats, sliced crosswise into 1/8 -inch thick slices

Directions

1. 1

   Heat the oven to 400 degrees.

2. 2

   Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.

3. 3

   In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.

4. 4

   Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.

5. 5

   Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.

6. 6

   Remove the duck and set aside to rest 20 to 30 minutes before carving.

7. 7

   While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.

8. 8

   Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.