Balinese Duck 'Confit' with Root Vegetable Mash and

Name: Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 to 6) pound duck, halved lengthwise, washed and dried; 1 cup kosher salt; 1 cup ground palm sugar; 10 shallots, halved and sliced; 5 cloves of garlic, minced; 5 kaffir lime leaves, 1/16 inch ribbon; 3 stalks lemongrass, white part only, minced; 2 tablespoons, ginger, minced; 6 Thai bird chiles, minced; 2 tablespoons coarse ground black Indonesian peppercorns; 2 tablespoons coarse ground coriander seeds; 2 tablespoons coarse ground fennel seeds; 2 tablespoons Thai or Vietnamese fish sauce; 1 bunch cilantro; 2 quarts coconut oil or peanut oil, or a mixture of both; Root Vegetable Mash, recipe follows; Warm Exotic Fruit Salsa, recipe follows; Sambal Oil, recipe follows; 1 1/2 pounds total taro, potatoes, cassava, yams, and other root vegetables, peeled and cut into 2-inch cubes (the cassava should be cut into 3-inch cubes because it cooks more quickly); 12 cloves garlic, peeled; 3 tablespoons butter; 1 cup sliced scallions; 1 cup cream; Salt and black pepper; 1 medium onion, peeled and cut into 1/4-inch dice; 1 tablespoon minced ginger; 1 Thai bird chile, minced; 1 tablespoon minced lemongrass, white part only; 1 pineapple, peeled, seeded, and cut into 1/2-inch dice; 1 mango, peeled, seeded, and cut into 1/2-inch dice

Try this homemade Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa recipe the whole family will love. Made with pound duck, k…

This Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa relies on simple, everyday ingredients such as kosher salt, ground palm sugar, shallots, halved and sliced and of garlic, minced. It comes together quickly and makes 4 servings, at about 1211 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

1 (5 to 6) pound duck, halved lengthwise, washed and dried
1 cup kosher salt
1 cup ground palm sugar
10 shallots, halved and sliced
5 cloves of garlic, minced
5 kaffir lime leaves, 1/16 inch ribbon
3 stalks lemongrass, white part only, minced
2 tablespoons, ginger, minced
6 Thai bird chiles, minced
2 tablespoons coarse ground black Indonesian peppercorns
2 tablespoons coarse ground coriander seeds
2 tablespoons coarse ground fennel seeds
2 tablespoons Thai or Vietnamese fish sauce
1 bunch cilantro
2 quarts coconut oil or peanut oil, or a mixture of both
Root Vegetable Mash, recipe follows
Warm Exotic Fruit Salsa, recipe follows
Sambal Oil, recipe follows
1 1/2 pounds total taro, potatoes, cassava, yams, and other root vegetables, peeled and cut into 2-inch cubes (the cassava should be cut into 3-inch cubes because it cooks more quickly)
12 cloves garlic, peeled
3 tablespoons butter
1 cup sliced scallions
1 cup cream
Salt and black pepper
1 medium onion, peeled and cut into 1/4-inch dice
1 tablespoon minced ginger
1 Thai bird chile, minced
1 tablespoon minced lemongrass, white part only
1 pineapple, peeled, seeded, and cut into 1/2-inch dice
1 mango, peeled, seeded, and cut into 1/2-inch dice
1 papaya, peeled, seeded, and cut into 1/2-inch dice
Grapeseed oil, to cook
Salt and black pepper
3 tablespoons sambal oelek
1/8 cup coconut or peanut oil
1 teaspoon naturally brewed soy sauce
1/4 cup sliced scallions

1
In a rectangular dish, large enough to hold the 2 duck halves, mix the marinade ingredients together.
2
Liberally rub the duck on all sides and inside the cavity with the mixture.
3
Cover and place in the refrigerator for 4 hours to marinate.
4
Prepare a fryer filled with coconut or peanut oil, preheat to 225 degree F. Wipe off all the mixture and 'braise' the duck in the oil.
5
Duck should be completely submerged.
6
Remove the duck after 1 hour, it should be fully cooked.
7
Heat the fryer to 400 degree F oven degrees and fry the duck again to color and crisp up.
8
On a large oval platter, place a large mound of the Root Vegetable Mash in the center.
9
Place duck on top and garnish with Warm Exotic Fruit Salsa and Sambal Oil.
10
Beverage: Chilled Chinon
11
In a large stockpot, add the root vegetables and garlic.
12
Top with cold water and bring to a boil.
13
Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces.
14
Drain well, dry out the stock pot, and place vegetables back in.
15
Meanwhile, in a saucepot, melt 1 tablespoon of the butter and sweat the scallions.
16
Add the cream and reduce by 50 percent, about 5 minutes.
17
Add the cream to the pot and mash by hand.
18
Add the butter, season with salt and pepper, and check for flavor.
19
In a saute pan on high heat, coated lightly with oil, saute the onions, ginger, chile, and lemongrass until soft.
20
Add the fruit and cook for 4 to 5 minutes.
21
Season with salt and pepper and check for flavor.
22
Mix all together.

1211

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: 1 (5 to 6) pound duck, halved lengthwise, washed and dried, 1 cup kosher salt, 1 cup ground palm sugar, 10 shallots, halved and sliced, and more.

Yes, Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1211 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

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