Fever Dream Duck Confit Crepes | Matty Matheson | Just A Dash | EP 5

THIS EPISODE OF JUST A DASH BRINGS ME BACK TO WORKING AT A FRENCH RESTAURANT AND MY LOVE FOR DUCK CONFIT AND MY LOVE FOR CHINESE CREPES AND LATE NIGHT RUNNING THROUGH CHINATOWN WITH CHEF RANG I LOVE COWBOY CONFIT A-LOT AND ANYONE CAN MAKE IT AND I LOVE THAT THIS DISH IS SO EASY TO MAKE AND THAT YOU GET TO WATCH ME FAIL AND COME BACK TO LIFE AND RISE LIKE THE CULINARY PHOENIX I AM AND IM ALWAYS FIGHTING FOR YOU TO LEARN AND CREATE GASTRONOMIC TREATS TO SHARE WITH THE LOVES OF YOUR LIFE


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Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here: https://applestonemeat.com/

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COWBOY CONFIT
4 cups rendered duck fat
2 duck legs
1 star anise
1 tbsp coriander seed
1 green chili
3 cloves garlic, smashed
1 shallot, peeled and halved
1 2-inch knob ginger
1/4 orange
Small bunch cilantro
2 tbsp salt

CREPE
1 cup milk
2 eggs
1 pinch salt
1/2 cup flour
2 tsp canola
2-3 brunches of scallion, cut into 4-inch pieces

For the spice mixture
1tsbp pink pepper corn
1 tbsp coriander seed
1 tbsp fennel seed
1/2 tsp cinnamon

GARNISH
1 cup julienned leek stalk,
small bunch of cilantro
Hoisin sauce
Chili oil

DIRECTIONS

Gently heat the duck fat over low in a small pot. Add in duck legs and remaining ingredients for the confit. Increase heat until mixture reaches a gentle simmer. Continue to simmer until duck is tender and cooked through, about 2 hours.
Meanwhile, make a spice mixture for the duck by grinding pink peppercorn, coriander, fennel and cinnamon in a mortar and pestle.
Preheat oven to 350F. Remove duck legs from the confit and place on a baking sheet. Pat dry with a paper towel. Sprinkle spice mixture over duck legs, about 1tsp per leg.
Bake in the oven until crisp and golden, about 20 minutes.
Meanwhile, make the crepe batter by mixing the milk and eggs in a large bowl, gently whisk in flour and salt and stir until smooth.
Heat canola oil in a non stick pan over medium-high. Cook about 8 pieces of scallions in pan until scorched. Lower heat to medium and ladle in 1/3 cup of batter. Cook until golden on both sides, about 1 minute per side. Repeat with remaining batter and scallions.
Once cool enough to handle, remove duck meat from bones and roughly chop.
Cut the crepes in half. Place a little duck meat in the center of each crepe half. Top with a little julienned leek, cilantro, Hoisin sauce, and chili oil. Roll up and enjoy.