Ingredients

Ingredients

• Salt
• 2 (4 1/2-pound) Muscovy ducks, washed, patted dry and excess fat discarded
• 1 cup soy sauce
• 1/2 cup brewed coffee

• 1 cup packed light brown sugar
• Kona Confit Duck Stir-Fry Cashew Rice, recipe follows
• Umeboshi Plum Sauce, recipe follows
• 1/2 cup thinly sliced green onion tops, for garnish

KONA CONFIT DUCK STIR-FRY CASHEW RICE:

• 1/2 cup soy sauce
• 4 teaspoons granulated sugar
• 2 teaspoons toasted sesame oil
• 1/4 cup peanut oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

• 1 teaspoon minced green onion bottoms (white part), plus 1/2 cup green onion tops
• 2 cups shredded Kona confit duck leg meat, recipe follows
• 7 cups cooked white rice
• 1 teaspoon salt
• 1/2 teaspoon fresh ground white pepper
• 4 large eggs, whisked, scrambled and rough chopped
• 1/2 cup frozen green peas
• 1/2 cup cashews, toasted and chopped

KONA COFFEE DUCK CONFIT:

• 2 duck leg quarters
• 1 tablespoon kosher salt
• 2 teaspoons cracked black pepper
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped

• 1 onion, coarsely chopped
• 2 cups rendered duck fat
• 1/2 cup brewed Kona coffee
• Vegetable oil, if needed

UMEBOSHI PLUM SAUCE:

• 2 1/2 cups rice wine vinegar
• 1 1/4 cups sugar

• 10 Japanese pickled plums (umeboshi), drained, seeded, and chopped
• 2 tablespoons minced seeded jalapeno peppers

Description

Cooking Channel Serves Up This Peking Style Rotisserie Half Duck With Kona Confit Duck Stir-Fry Cashew Rice And Umeboshi Plum Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

View Full Recipe