Crispy Koji Duck Confit With Duck-Fat Rice and Umeboshi | Dinners | Umami

Ingredients

• 4 legs koji duck confit , brought to room temperature and gently removed from fat
• 1/4 cup plus 1 teaspoon (65ml) duck fat from koji duck confit, divided
• 4 medium cloves garlic (20g), thinly sliced
• 4 cups hot cooked rice, preferably short-grain (see note)
• 5 umeboshi (45g), pitted and finely minced (see note)
• 1/4 cup (15g) roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon (6g) toasted white or black sesame seeds, plus more for garnish
• Kosher salt