Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa Recipe

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

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.

No additional tips available.

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

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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.

Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa

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