Rub the duck inside and out with salt, curry; garlic, Tabasco, and turmeric. Stuff with rice stuffing. Roast at 325 degrees F for 2-1/2 to 3 hours. When the duck is nearly done, skim the fat from the juices and for the last half hour of cooking baste with honey, orange and lemon juices and curry powder, mixed. Serve the duck quartered. Pour the pan juices over it and garnish with kumquats and parsley.