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1
.In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
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2
Strain the honey into a medium saucepan; reserve the kumquats separately.
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3
Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
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4
Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
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5
Preheat the oven to 350u00b0. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
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6
Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
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7
Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
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8
Season with salt and pepper, cover and keep warm.
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9
Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
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10
Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
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11
Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
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12
Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
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13
Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
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14
Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
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15
Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.
