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

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One 5- to 6-pound duck, halved lengthwise, washed and dried

Marinade:

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

Root Vegetable Mash:

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

Warm Exotic Fruit Salsa:

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

Sambal Oil:

3 tablespoons sambal oelek

1/8 cup coconut or peanut oil

1 teaspoon naturally brewed soy sauce

1/4 cup sliced scallions