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

- There are times during this video that I really don't know what's going on. (sighs) This didn't even work. (Matty groans) I've made

duck

confit

literally thousands of times, but I've lost touch. I went to another place. I went into the void, man. And this is

just

a snack, and this is how you make

confit

duck

and chive

crepes

. Buckle up, load your guns, let's go duck hunting. (arcade electronic music) - Get in the blind, (the dog barks) wait for those (imitates flapping wings), bank! (electronic whistle) Mallard down. (arcade electronic music) We

just

went duck hunting, guys. (flapping wings) (electronic firing) (soft music) (corndog moans) (turkey legs crunching) (eggs crunching) (animal bleats) (tongue sniffles) (orange meows) You know, the confit of duck that we are going to learn how to make is called cowboy confit.

This is rendered duck fat, four cups of duck fat, and two duck legs. I'm going to add some star anise and a little bit of coriander seed, like a tablespoon of coriander seed. Why do I call it cowboy confit? Because if you're a shitty cook in a kitchen they call you a cowboy. You're out, you're supporting, you're playing, you're shooting (screams) (Matty in the clip screams) You know, you're a fucking cowboy. (chops with knife) A green chili, throw it there. Just literally take a ginger nut and cut it in half. So if you are called a cowboy in your kitchen, it means someone is making fun of you.

Damn cowboy. All the chefs will probably make fun of me for doing this, but I'm seasoning my fat in two and a half hours, maybe three hours. Instead of taking 24 hours. Like two cloves, three cloves of garlic. We're going to give them a little hit, (knife blows) Boom, inside, with the skin on, why not? We are cowboys, we are cowboys today. (cuts with knife) Big Dog has to put the citrus in it, you know, he has to put it like a quarter. Do I have cloves? Whatever. Look, this is cooking. We can do whatever we want.

Two tablespoons of salt and get my old trusty cup of coffee and sugar. And we're going to add two, whatever it is. I'm going to add a little cilantro, a little herb. Let's bring this to a simmer, very, very gentle. We will cook it for about two hours and we will have a very tasty duck confit. And this is not traditional, it is cowboy confit. (Whip breaks) (Matty screams) Chive pancakes, okay, guys! Add a cup of milk, two whole eggs. (Matty vocalizes the melody) ♪ Two eggs, a cup of milk ♪ ♪ Let's add a pinch of salt right now ♪ Maybe two, I like salt.

Crack in the eggs (liquid splatters), half a cup of flour (scratching whisk) and just put it in about half of that, stir. It will look quite lumpy. And just add the rest, get all those lumps out. (beater scrapes) ♪ OMG ♪ That's my crepe batter, it's a damn wrapper. So we're going to have leeks as a side dish. (chops with knife) So a little julienne, it's great, huh. Hey! (clang) I'm so Canadian! So the leeks are very, very dirty. They grow in the ground, so wow. So we'll just leave them sitting there and let the dirt fall to the bottom. ♪ What are we going to do now? ♪ So we have approximately two hours.

Making a new show, "Just a Dash." Everyone, come see it! I cook, you cook, we all cook together! I love you! This show is about me, it's about you, it's about food. It's about who the food is, I'm the food, okay, bye! So sick. Just all me from my brain. I am the best food writer of all time. Also, this is my friend Pat, he filmed my cookbook. ♪ Now I'm lying on the cold, hard ground ♪ (animal screams) Who sings this song? Ariand Grande? Maybe Ariande Grande? (animal screams) Ariande Grande, don't sue me, it's okay. I love Ariande Grande.

Do I look skinny here? Do I look skinny here? Do I look skinny here? (groans) Look at these ducks, perfect. (smacks lips) Oh, (smacks lips) they taste so good! So this only took about two hours, on low heat. Look at these duck legs, absolutely perfect. With this duck fat, you can just strain it and then you just have a flavored fat, and you can use it for cooking, you can use it just for confit. You could probably use this three or four times and then get rid of it, okay? - Can you use it as a body lotion?

You could use it as a body lotion. No, you cannot use it as a body lotion. Our duck confit is cooked. Look at that bite, that duck confit. So we pull out just this little thread and you lick it to see how good it is. Then you take a bite. (licks lips) (electronic bells) (groans) We're going to make a little bit of a spice mix, and then we're going to put the spice mix on the duck, and it'll add a little bit of texture to the skin, get it crunchy. We will use it when we eat the scallion pancake.

We are simply creating textural flavors. (screams) Describing food is the stupidest thing in the world. Okay, literally the stupidest thing in the world. So, throw in there some pink peppercorns, some coriander seeds and some fennel seeds. Oh my goodness, that's a lot of fennel seeds. And then we'll just take our mortar and pestle (the crunchy spices) and grind it up. (pounds of mortar) And what happens is that we don't have to add salt or anything, because the duck legs are already completely seasoned there, because we made the cowboy confit. All that salt, all that sugar is there.

I'm going to add just a pinch of cinnamon. That's good! And this is how it looks. Birdseed, this looks like birdseed. So let's get our two duck legs. (Sound Boy coughs) Sound Boy, he starts coughing like it's his first fucking day. He was acting. You know, what was that guy who lost his temper, Batman? And he just lost control and said, "Fuck, fuck!" Anyway, damn it! We've been working all day, all day! When setting it up, we get errors, well, error! The sound guy, (fake cough) couldn't hold it in. Anyway, he comes back, look, look. That's the thing, I'm a fucking actor. (spoon scrapes) Kay, now... (laughs) I'm a fucking actor.

Now what we're going to do is dust off our duck legs. (seasoning crackles) (Matty vocalizes melody) So now I have the oven at 350 degrees. This is what baked ducks look like. I'm sweating, Big Dog is sweating because of it. - How long do they cook? - I don't know, watch the video. (Rochelle laughs) (laughs) Let's stop, we don't even know what we're doing! I say, there's no saying... I guess I'm the director. So I am the director, producer, creator, screenwriter. Then, as you get older, you really get weird shit in your ears, and you have to curl up.

We've literally been joking around for half an hour, and I thought we'd been filming. Do we need to talk again about how I was bummed when I bought this farm and there were no animals to fuck? Excuse me. (laughs) I don't fuck animals. (animal screams) (Matty laughs) Here we are going to make some fucking beautiful chive

crepes

. (cuts with knife) Since we are going to cut this into three, make two rows (vocalizes). (groans) I didn't even cut them right. Oh my goodness, make sure you cut them right. Let's brown these a little first, okay? Today about animals (electronic beep), we are going to learn how to eat animals (electronic beep). (pan sizzling) This is too much.

My boss hasn't been in that building in a long time. And I just say whatever. Let's add our crepe batter. ♪ When I'm lying on the ground ♪ (Matty imitates animal screams) Keep looking out the window to see if there are any animals out there that (scream). We can't make a joke of that, can we? Like there's no way we can fix it. I make a duck... Is there one? (crew laughs) - It's your career. - (laughs) I'm looking at camera B because like me, I've lost it. He says, "No, keep going, keep going deeper, Matty. "Go deeper." I think I put too much canola oil in this.

It's okay, though. ♪ When I'm lying on the ground ♪ (sighs) This doesn't even work (dramatic music ) (pan sizzling) So just cook an omelet. (electronic arcade music) Good morning! - I'm cooking duck confit. - Oh my god, you can't go wrong with that. What? - I mean, you're doing fantastic! - What did you say? - You're doing fantastic, I speak English, can you hear me? - I'm happy for you, damn! You are amazing - I am the best, I am number one. You are the best of all the best. - The student has become the teacher - You have a lot of knowledge now - Do you smell me? behind your wall?

Are you a dentist? - They call it Red Seal, by the way. Are you a Red Seal chef? - Do you know why I got a Red Seal? - Because? So you can work in a hotel and be part of a union? - The reason I got Red Seal is because my English is shit. That's all. - I don't think your English is shit. - Do you remember that my English is shit? - Yes. - I'm doing a shift in Mississauga right now, so when you have time you'll stop by. - No. - Yes. - No. - Yes. - No, I'm not going to do that.

Sing me a song. ♪ Are you alone tonight? ♪ ♪ Do you miss me tonight? ♪ ♪ I'm sorry we've been apart ♪ (electronic arcade crash) That's enough. Rochelle! We finish this. This is crazy, we've been doing nothing for over an hour. - Yes, I know, it's not right. (Both laugh) - Scooch, Scooch, Scooch, Scooch, Scooch, Scooch. (sighs) (melancholic music) - I hate doing this. - No. - Don't I hate doing this? I love to do this. - You love him. - If you are going to cook these recipes at home, make sure you have a food stylist. You grab your dog, you grab your mom, you grab your sister, your brother, you grab your best friend, you grab your worst enemy.

You bring them home because you're going to need help. You need a food stylist. Yeah. (smacks tongue) I couldn't even make this happen. (the dog barks) So now we're making our crepes. Nothing works with this piece of shit. A little bit of canola oil, not too much. We're just going to put a bunch of scallions in the pan. (pan sizzling) Can you hear them? Can you hear them sizzling? Just stir them in, your chives. Form and gather, twist and release. Twist and release. (guy coughs) You're trying to kill me and my career! You're trying to take food away from my kids!

Why are you trying to kill me and my career? Form and unite. Okay, I'm going to get up, this is ridiculous. You can take your little rubber spatula and just go around the edges. Here we go. Let's see how the duck is doing. (toy bangs) Look at those. (The frying pan makes noise) The duck is ready, look at this. (The frying pan makes noise) Look at them. Look at these. Check it out. (The frying pan makes noise) Look at this. (choral singing) Perfect little pancake, little crepe. It's a crepe, it's not a pancake, it's a crepe! (moans) Tasty.

We made the cowboy confit, the salt, the sugar, the star anise, and now we graduated, we incorporated another textural, crunchy and fresh spice on top of the crispy duck skin. And we're just going to mash that up. ♪ Tearing that meat, tearing that meat. ♪ That's hot. Wow! (cuts with knife) And then you just mix that. Oh. (chews) Wow, woof, woof. Wow! Cut the crepe in half. Add some of the delicious, delicious duck. Just a little bit of leek. Crispy, crunchy. We have a really good chili oil here. It's very spicy, so just a little bit. We have a small hoisin.

A little cilantro on top and a squeeze of lime. Dude. And then we roll this up. See this. (vocalizes melody) What? What-, What- You roll them up and put them on the table for a group of friends, let me tell you. (upbeat music) Everything I do is amazing (chews and slurps). OMG the duck is so good. The chili oil, the raw leek, the scallion, the charred chives, the charred chives, the pancake, the crepe. This duck confit, this cowboy duck. Grab your lasso! Take your lasso and try to catch this duck, because you will never be able to do it.

You will never get close. You throw that lasso to the sky. This duck confit is flying high! We had a lot of fun in this episode, didn't we? Did we learn a lot about duck confit and chive crepes? No I dont think so. (arcade dog laughs) Subscribe to my YouTube channel. It's full of YouTube and me! Be a submissive, let me tie you up in my mind. Maybe tie me up, a pair of nipple clamps. Tap the like. Subscribe me. ♪ Before you go, go. ♪