Peking Style Rotisserie Half Duck with Kona Confit Duck Stir-Fry Cashew Rice and Umeboshi Plum Sauce
- 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
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
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.
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.
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
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