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

Steps:

• Add the duck fat to a heavy pot and allow it to melt over low heat. Mix the salt, brown sugar, cinnamon, cumin and paprika in a small mixing bowl. Pat the duck legs with paper towels and sprinkle all sides generously with the spice mix. Refrigerate, uncovered, for 15 minutes.
• Remove and place the legs skin-side up in the duck fat, making sure they're completely submerged. Add the peppercorns and coriander seeds. Using an instant-read thermometer, bring the duck fat to a lazy simmer, 165 to 175 degrees F. Gently confit the legs in the simmering fat until the duck is fork tender, about 2 1/2 hours. Remove and cool.
• Meanwhile, add the reserved duck trimmings to a pan and cook to render the fat over low heat. Place onto a paper-towel-lined plate and reserve until serving.
• Using a sharp knife, remove the skin from the legs. Using two forks, shred the confit following the grain of the protein. Mix with 1/4 cup of the confit fat.
• Set a flat top griddle over high heat. Sear the skin on both sides to make a crunchy, cracklin'-style texture, about 7 minutes total. Finely julienne and set aside. Add the confit to the griddle in batches and crisp until golden brown, 2 to 3 minutes.
• To assemble, spread Cranberry Jam onto the tops and bottoms of each bun. Build sliders with 2 ounces (about 1/4 cup) of confit, then a layer of crispy skin. Top with 2 tablespoons Fennel and Celery Root Slaw. Replace the top bun. Serve immediately with Butternut Squash Chips.
• In a medium saucepot, bring the oil to medium heat. When the oil begins to shimmer, add the onions, season with some salt and pepper and brown for 5 to 7 minutes. Deglaze with the cranberry juice and stir to scrape up any browned bits. Add the cranberries and red wine vinegar. Simmer to completely soften the cranberries and until the jam is thickened and glossy, about 12 minutes. Remove from the heat and stir in lemon juice to taste. Season again with salt and pepper as desired.
• Transfer to a serving dish and serve warm. Can be made ahead and refrigerated in an airtight container for up to a week.
• In a large mixing bowl, briskly whisk the mayonnaise, sour cream, vinegar, dugar, mustard and salt and pepper to taste until smooth. Toss the celery root, carrots, apples, fennel and 2 tablespoons of the reserved fennel fronds into the dressing to coat evenly.
• Cover with plastic and refrigerate for 30 minutes to allow the flavors to fully integrate.
• Remove and toss again. Serve garnished with a few more fennel fronds.
• In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
• Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
• Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.

Steps:

• Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm.
• For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon.

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Steps:

• Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
• Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
• Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
• Preheat oven to 225 degrees F (110 degrees C).
• Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
• Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
• Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

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.