Crispy Koji Duck Confit With Duck-Fat Rice and Umeboshi

Ingredients

• legs koji duck confit , brought to room temperature and gently removed from fat
• plus 1 teaspoon duck fat from koji duck confit, divided
• medium cloves garlic , thinly sliced
• hot cooked rice, preferably short-grain
• umeboshi , pitted and finely minced
• roughly chopped fresh cilantro leaves and tender stems
• tablespoon toasted white or black sesame seeds, plus more for garnish
• Kosher salt