In a large re-sealable plastic bag, combine all ingredients for glaze. Place ducks in bag and refrigerate overnight.
Preheat the oven to 500 degrees F.
Remove the ducks from the refrigerator, saving marinade, and let come to room temperature, 20 to 30 minutes.
In a heavy saucepan and bring marinade to a boil. Reduce the heat to medium low and simmer until the sauce is reduced by half to a thick syrup, about 30 minutes. Remove from the heat, discard the cinnamon stick, and let cool before using.
Spread about 1/2 cup of glaze over each duck, rubbing to coat evenly. Roast until deep golden brown, 15 to 18 minutes. Lower the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours. Add 1 cup of water every 30 minutes to the bottom of the roasting pan to prevent the dripping glaze from burning. Remove from the oven and let rest for 15 minutes before carving.
With poultry sheers, cut along either side of the backbone and remove. With a sharp knife, cut through the breastplate and remove the rib cage.
Drizzle with additional glaze, if desired, and serve 1 duck half per person over Foie Gras Fried Rice.
Yield: 4 servings