- 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
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:
- 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
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:
- 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
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.
- 3 tablespoons sambal oelek
- 1/8 cup coconut or peanut oil
- 1 teaspoon naturally brewed soy sauce
- 1/4 cup sliced scallions
Mix all together.