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1
Set a large, 12-quart pot of salted water filled with 10-quarts of water over high heat and bring to a boil.
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2
Once boiling, immerse the ducks, 1 at a time, into the water and poach for 5 minutes.
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3
Remove the ducks and set on a wire cooling rack set over a sheet pan.
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4
Allow the ducks to cool slightly.
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5
Place the soy sauce, coffee, and sugar in a small saucepan and set over medium heat stirring with a spoon to dissolve the sugar.
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6
Once the sugar is dissolved, use a pastry brush to brush 1/4 cup of the glaze over each of the ducks.
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7
Reserve the remainder of the glaze for the next day.
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8
Refrigerate the ducks, uncovered, overnight.
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9
The next day, preheat the oven to 250 degrees F.
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10
Place the ducks in the oven and slowly roast until the meat is tender and moist, about 5 hours.
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11
Two hours into the cooking, use the pastry brush to brush another 1/4 cup of the glaze over the ducks.
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12
After an additional 2 hours, brush the remainder of the glaze over the ducks.
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13
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.
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14
To serve the ducks, divide the fried rice among 4 entree plates, and place half a duck over top the rice.
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15
Drizzle with the plum sauce and garnish with the green onion tops.
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16
In a small bowl, combine the soy sauce, sugar and sesame oil, whisk to blend.
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17
Set a large wok, or 14-inch saute pan over high heat.
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18
Add the peanut oil to the wok/pan and stir around to cover the bottom of the pan.
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19
Add the onions and carrots to the wok/pan and saute, using a paddle, to move the vegetables around the wok/pan.
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20
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.
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21
Add the duck to the wok/pan and cook, stirring around with the paddle for 1 minute.
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22
Add the rice to the pan and toss around with the paddle until well blended, about 3 minutes.
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23
Pour the soy blend into the wok/pan and continue to toss and turn the rice until well blended with the soy sauce.
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24
Season with the salt and pepper, and add the eggs, peas, green onion tops and cashews and toss to blend, about 1 minute.
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25
Serve while hot with the roasted ducks.
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26
Preheat the oven to 225 degrees F.
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27
Season the duck legs with the kosher salt and pepper and place them in a small baking dish.
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28
Add the carrot, celery, onion, duck fat, and coffee.
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29
If the duck legs are not completely submerged, add enough vegetable oil to cover.
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30
Cover the baking dish tightly with aluminum foil and bake, undisturbed, until meat is fall-from-the-bones tender, 6 to 7 hours.
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31
In a medium saucepan, bring the rice wine vinegar to a simmer.
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32
Whisk in the sugar and add the plums and jalapenos.
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33
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.
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34
Set aside to cool.
