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1
For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat.
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2
Cook until the mixture reduces by half, about 20 minutes.
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3
Remove 1 cup of the reduction and set aside for the candied kumquats.
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4
Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan.
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5
Cook over high heat until reduced by half again, about 15 minutes.
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6
Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more.
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7
Add the remaining 2 tablespoons vinegar and cook for 1 minute.
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8
Whisk in the butter and cook until it melts.
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9
Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
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10
For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
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11
Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes.
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12
Remove the bacon to a plate lined with paper towels.
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13
Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
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14
Season the duck legs with salt, pepper and some of the spice rub.
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15
Store any remaining spice rub in an airtight container for a later use.
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16
Place the legs fat-side down in the baking drippings in the nonstick pan.
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17
Cook slowly over medium heat until the skin is very crisp, about 10 minutes.
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18
Turn them over and cook until the other side is crisp, 10 minutes more.
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19
Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
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20
For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan.
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21
Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes.
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22
Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
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23
For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
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24
For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes.
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25
Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more.
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26
Set aside until ready to serve.
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27
To serve: Spoon some of the gastrique onto 4 large dinner plates.
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28
Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides.
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29
Garnish with thyme sprigs, if desired.
