Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa (Ming Tsai) Recipe
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Ingredients:
- 6 thai bird chiles, minced
- 2 tbsp coarse ground black indonesian peppercorns
- root vegetable mash , recipe follows
- warm exotic fruit salsa, recipe follows
- sambal oil, recipe follows
- 1 1/2 lb 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)
- salt and black pepper
- 1 thai bird chile, minced
- salt and black pepper
Directions:
- Marinade Ingredients:
- 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 degree 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 degree 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.
- Beverage: Chilled Chinon
- Root Vegetable Mash:
- 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.
- Warm Exotic Fruit Salsa:
- 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.
- Sambal Oil:
- Mix all together.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4706.4 Kcal (19705 kJ) | ||
| Calories from fat | 4087.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 454.18g | 699% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 6530.23mg | 272% | |
| Potassium | 2514.56mg | 54% | |
| Total Carbs | 189.41g | 63% | |
| Sugars | 88.94g | 356% | |
| Dietary Fiber | 24.15g | 97% | |
| Protein | 18.26g | 37% | |
| Vitamin C | 99.3mg | 166% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.9mg | 38% | |
| Calcium | 367mg | 37% | |
| Amount Per 100 g | |||
| Calories | 373.67 Kcal (1564 kJ) | ||
| Calories from fat | 324.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.06g | 699% | |
|---|---|---|---|
| Cholesterol | 3.64mg | 15% | |
| Sodium | 518.47mg | 272% | |
| Potassium | 199.65mg | 54% | |
| Total Carbs | 15.04g | 63% | |
| Sugars | 7.06g | 356% | |
| Dietary Fiber | 1.92g | 97% | |
| Protein | 1.45g | 37% | |
| Vitamin C | 7.9mg | 166% | |
| Iron | 0.5mg | 38% | |
| Calcium | 29.1mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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