Remove any fat from the duck’s cavity, chop off the wing pinions and wipe the bird all over with paper towels.
Preheat the oven to 180°C/350°F/gas mark 4. Lightly season the bird all over, insert the slivers of ginger under the skin, and put a few in the cavity.
Fry the small onions all over in the oil or butter until golden brown. Put them in a small casserole, put the bird on top, having browned it all over, and put the kumquats around it, together with some coriander stalks.
Pour most of the fat from the frying pan, and deglaze it with the sherry. Pour the boiling pan juices over the bird. Cover, and cook for 35 to 40 minutes in the oven.
Let the bird rest before carving it; surround it with the kumquats and onion, garnish with fresh coriander leaves.
Boil up the cooking juices, add more seasoning if necessary, and hand separately. Serve with wild rice.
© 2000 Frances Bissell. All rights reserved.