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1
Combine the hot coffee, crushed cardamom pods and the whole cinnamon stick in a bowl.
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2
Let cool.
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3
Prick the skin of the duck breasts all over with a sharp kitchen fork.
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4
With a small sharp knife, score the skin of each breast a few times.
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5
Place the breasts skin side up in a baking dish.
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6
Pour the coffee marinade over them, cover and refrigerate for at least 6 hours, or overnight.
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7
Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.
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8
Heat a large skillet over medium-low heat.
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9
Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.
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10
Scatter the coffee beans around the duck breasts and cook, gradually increasing the heat as the duck breasts render their fat, for about 4 minutes longer, or until the skin is crisp and brown.
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11
Transfer the duck breasts to plate and discard the coffee beans and spices.
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12
Return the duck, skin side up to the skillet, add the port or Madeira and bring to a simmer over medium-low heat.
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13
Braise the duck breasts for 5 minutes.
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14
Remove from the heat and let stand 5 minutes to finish cooking.
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15
To serve, cut the duck breasts into 1/2-inch thick slices and fan them out on four plates.
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16
Drizzle the pan juices over the duck and serve immediately with the Pear and Fingerling Potato Ragout.
