Roasted Duck With Licorice-Merlot Sauce

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3 tablespoons honey

12 kumquats, halved lengthwise and seeded

1 1/2 cups dry red wine, such as Merlot

1/4 cup chicken stock or canned low-sodium broth

8 small black licorice jelly beans

2 pounds celery root—quartered, peeled and cut into 2-inch chunks

1 large Idaho potato, peeled and cut into 2-inch chunks


5 tablespoons cold unsalted butter

1 tablespoon imported hazelnut oil

Freshly ground pepper

6 large Muscovy duck breasts, with skin (about 1/2 pound each)

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