Total time: 45 minutes plus 2 hours roasting time for the duck Servings: 6 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa. 1 (4 1/2 pound) duck, washed and dried Salt 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 vinegar 2 cups orange juice 1 tablespoon butter 10 kumquats, each sliced crosswise into 1/8 -inch thick slices 1.
