Maui Coffee Roasted Duck Breast & Confit of Duck Leg
Hamakua Exotic mushrooms, confit fingerling potatoes & Star anise port reduction

 Ingredients:
4oz. coffee marinated duck breast (recipe to follow)
1 duck leg confit
2cups duck fat (optional) sub olive oil
1pinch Hawaiian green salt (recipe to follow)
4pc.confit fingerling potato
1pc. lemongrass stalk
2pcs. garlic cloves
2sprigs thyme
3pc brocollini blanched
2pc. baby carrot blanched
1tsp. chopped parsley
1oz. shemeji mushrooms
1oz Maui onions
2tbsp. star anise port wine reduction (recipe to follow)
 
To make Duck Breast:
Pat dry duck breast with paper towel and sear in sauté pan on a low heat until skin crispy turn to other side of the meat and cooked to desire doneness.
 
To Make “My Way” Duck Leg Confit:
Press fine minced lemongrass on duck leg & sprinkle with green salt to cure over night.
Keep duck leg uncover to dry off the skin for best result
Shake off any excess salt and place duck leg in to a deep sauce pan.
Pour duck fat in to the pan and make sure duck leg is completely cover with oil
Place pan on the burner, very low heat for 45 minutes. (Make sure oil does not boil)
Take duck leg out of the oil and pat dry and keep warm.
Strain remaining oil and put back in the same pan for fingerling potatoes.
To make Fingerling potatoes:
Place fingerling potato in duck fat thyme and garlic cloves.
Cook in low heat for 30 minutes until soft. (Note: Do Not Boil Oil)
Remove potato from oil and allow to cool before peeling off skin and slicing.

To make starch and Vegetables:
First Sauté onions & Hamakua mushrooms till soft. Add fingerling potatoes, parsley, salt and pepper to taste and set aside. Blanch carrot and brocollini in salted water and set aside

To Plate:
Place potato and mushroom in the center of the plate uniformly, carrot on top of the potato with brocollini side by side. Then slice duck breast length wise and place on top of the vegetables creating a stack. Place duck leg against the stack and drizzle with port wine sauce. Garnish with star anise & fried vermicelli noodles. (Optional)
 
Maui Coffee Marinated
2cups brewed Maui coffee
1/4cup roasted Maui coffee beans
2tbsp.Lehua honey
Pinch of salt
1. Mixed all ingredients together and Marinate duck breast over night
Star Anise Port Wine Reduction
Ingredients:
2cups Port wine
4cups red wine
1cusp granulated sugar
4pcs. star anise

Method:
mixed port wine, red wine, star anise together and reduced by half add sugar and reduced another half reserved.
 
“Hawaiian Green Salt”
¼ c. Hawaiian white salt
1bunch parsley leaf
1tbsp thyme leaf
1tbsp tarragon leaf

Method:
Place salt in the blender at medium speed add remaining ingredients in the blender and Mixed well to create a green color salt.