Balinese Duck Confit With Root Vegetable Mash And Warm Exotic Fruit Salsa Food

BALINESE DUCK 'CONFIT' WITH ROOT VEGETABLE MASH AND WARM EXOTIC FRUIT SALSA

Steps:

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

SLOW-COOKER ROOT-VEGETABLE CONFIT

Steps:

• Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
• Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
• Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

CONFIT OF DUCK

Steps:

• The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
• Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
• The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
• To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.