Roasted Duck With Licorice Merlot Sauce
Ingredients
- 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
- Salt
- 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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