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Place the breasts skin side up in a baking dish.Pour the coffee marinade over them, cover and refrigerate for at least 6 hours, or overnight..

Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.Heat a large skillet over medium-low heat.Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.

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..Transfer the duck breasts to plate and discard the coffee beans and spices.

Return the duck, skin side up to the skillet, add the port or Madeira and bring to a simmer over medium-low heat.

Braise the duck breasts for 5 minutes.Add the cucumber slices and toss well.

Let stand until they have softened, about 5 minutes.. Ladle the soup into bowls.Garnish with cucumber slices and serve.. Make Ahead.

The soup can be refrigerated for up to 2 days.. Notes.One Serving 112 cal, 7 gm fat, 1.5 gm sat fat, 9 gm carb, 0.9 gm fiber..