In a small bowl, whisk together the honey, rum, Dijon mustard, balsamic vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream.
For the Salad-
Set an oven rack to the middle position then preheat oven to 425°F.
Scrub the beets clean, then trim stems down to one-inch. On a large baking pan, cover with aluminum foil and place the beets on pan, drizzle with 1 tablespoon olive oil, then cover the top with foil. Place pan in oven and roast beets for about one hour or until beets are tender. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap the beets and allow to cool enough to handle. Use your hands or a paring knife to peel the skin (if so desired) then cut into wedges. They are ready to be placed on the greens.
Place the greens in a large bowl, drizzle about half of the salad dressing and toss to combine. Add the remaining dressing and toss again. Once mixed well, arrange the greens on a large platter (or divide onto plates), then top with roasted beets, walnuts and goat cheese. Serve immediately. **Recommended: place chopped walnuts in a pan and warm up prior to putting them over the salad greens. This helps bring out the flavor of the walnuts.**
Pierce duckling skin all over with a fork. Place one mandarin orange, 1 sprig of rosemary and 1/4 cup cranberries inside each duckling cavity then tie the drumsticks together. Place on a rack in a roasting pan, breast side up.
In a bowl, mix orange juice, dark rum, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture.
Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Allow ducklings to cool for about 10 minutes before carving.
