Set a large, 12-quart pot of salted water filled with 10-quarts of water over high heat and bring to a boil. Once boiling, immerse the ducks, 1 at a time, into the water and poach for 5 minutes. Remove the ducks and set on a wire cooling rack set over a sheet pan. Allow the ducks to cool slightly. Place the soy sauce, coffee, and sugar in a small saucepan and set over medium heat stirring with a spoon to dissolve the sugar. Once the sugar is dissolved, use a pastry brush to brush 1/4 cup of the glaze over each of the ducks. Reserve the remainder of the glaze for the next day. Refrigerate the ducks, uncovered, overnight.
The next day, preheat the oven to 250 degrees F.
Place the ducks in the oven and slowly roast until the meat is tender and moist, about 5 hours. Two hours into the cooking, use the pastry brush to brush another 1/4 cup of the glaze over the ducks. After an additional 2 hours, brush the remainder of the glaze over the ducks. Remove the ducks, allow to cool for 20 minutes, and use kitchen shears to remove the backs from the ducks, and a chef's knife to cut through the breast bone and around the rib cage.
To serve the ducks, divide the fried rice among 4 entree plates, and place half a duck over top the rice. Drizzle with the plum sauce and garnish with the green onion tops.
Kona Confit Duck Stir-Fry Cashew Rice:
In a small bowl, combine the soy sauce, sugar and sesame oil, whisk to blend. Set a large wok, or 14-inch saute pan over high heat. Add the peanut oil to the wok/pan and stir around to cover the bottom of the pan. Add the onions and carrots to the wok/pan and saute, using a paddle, to move the vegetables around the wok/pan. Cook the vegetables until soft, about 3 minutes, and add the garlic, ginger and green onion bottoms to the wok/pan and cook until fragrant, about 30 seconds. Add the duck to the wok/pan and cook, stirring around with the paddle for 1 minute. Add the rice to the pan and toss around with the paddle until well blended, about 3 minutes. Pour the soy blend into the wok/pan and continue to toss and turn the rice until well blended with the soy sauce. Season with the salt and pepper, and add the eggs, peas, green onion tops and cashews and toss to blend, about 1 minute. Serve while hot with the roasted ducks.
Kona Coffee Duck Confit:
Preheat the oven to 225 degrees F.
Season the duck legs with the kosher salt and pepper and place them in a small baking dish. Add the carrot, celery, onion, duck fat, and coffee. If the duck legs are not completely submerged, add enough vegetable oil to cover. Cover the baking dish tightly with aluminum foil and bake, undisturbed, until meat is fall-from-the-bones tender, 6 to 7 hours.
Yield: about 2 cups confit duck meat
Umeboshi Plum Sauce:
In a medium saucepan, bring the rice wine vinegar to a simmer. Whisk in the sugar and add the plums and jalapenos. Bring to a gentle simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 30 to 35 minutes. Set aside to cool.
Yield: 1 1/4 cups plum sauce

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2398.33 Kcal (10041 kJ)
Calories from fat	1367.3 Kcal
		% Daily Value*
Total Fat	151.92g	234%
Cholesterol	332.74mg	111%
Sodium	7407.67mg	309%
Potassium	1219.66mg	26%
Total Carbs	225g	75%
Sugars	121.66g	487%
Dietary Fiber	7.51g	30%
Protein	48.25g	97%
Vitamin C	31.9mg	53%
Vitamin A	0.3mg	10%
Iron	9.5mg	53%
Calcium	203.3mg	20%

Amount Per 100 g
Calories	187.42 Kcal (785 kJ)
Calories from fat	106.85 Kcal
		% Daily Value*
Total Fat	11.87g	234%
Cholesterol	26mg	111%
Sodium	578.88mg	309%
Potassium	95.31mg	26%
Total Carbs	17.58g	75%
Sugars	9.51g	487%
Dietary Fiber	0.59g	30%
Protein	3.77g	97%
Vitamin C	2.5mg	53%
Iron	0.7mg	53%
Calcium	15.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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