4 - 5 wild ducks, washed and dried
1 teaspoons salt
1 1/2 teaspoons pepper
2 stalks celery, sliced
1 onion, sliced
2 cinnamon sticks
2 star anise
1 tablespoon olive oil
1/4 cup honey
mix together and warm:
1/4 cup sherry wine vinegar
1 teaspoon brown sugar
2 cups orange juice
1 tablespoon butter
10 kumquats, sliced crosswise into 1/8 -inch thick slices
2. Season the duck all over with 1 teaspoons salt and one teaspoon pepper.
3. In a small bowl, stir together the celery, onion, cinnamon sticks, star anise
4. Heat a large sauté pan over medium-high heat and add tablespoon oil. Brown the ducks, turning every few minutes to color each side evenly and well, about 10 minutes total.
5. Place the duck and any juices in a covered baking pan and cover with the celery onion mixture. Roast until the duck breasts are tender, about 2 hours.
6. Remove the duck and set aside to rest 20 to 30 minutes before carving.
7. While the duck is cooling, make the kumquat sauce. Place the honey in a the same saute over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Stir together the brown sugar, 1/2 teaspoon black pepper, vinegar and orange juice and warm in microwave.
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, (no more) stirring occasionally. Remove from heat and serve with the duck.