Roasted Duck With Kumquat Sauce

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I adore roasted duck... And kumquats. This was in the tribune's food & drink weekly guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.

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Steps

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Heat the oven to 400 degrees.

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Prepare the duck: poke the skin all over the duck with a fork.

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

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In a small bowl , stir together the celery , onion , cinnamon sticks , star anise and 1 tablespoon olive oil.

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Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.

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Heat a large saut pan over medium-high heat and add the remaining tablespoon oil.

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Brown the duck , turning every few minutes to color each side evenly and well , about 20 minutes total.

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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.

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

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While the duck is in the final hour of roasting , make the kumquat sauce.

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Place the honey in a 2-quart heavy-bottom saucepa.

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Ingredients

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duck, salt, pepper, celery, onion, cinnamon sticks, star anise, olive oil, honey, sherry wine vinegar, orange juice, butter, kumquats