Get ready for the latest 'On the Fly' challenge! Next up to take on the Eater test is Luis Herrera, executive chef-partner of Ensenada. His mission? Take a Peking duck (known also as Beijing duck), crepes, asparagus, tater tots, habanero peppers, and morel mushrooms, and turn it into a work lunch burrito that combines French, Chinese, Japanese, and Mexican flavors.
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LifestyleTranscript
00:00Oh, classic.
00:10Not bad.
00:15This looks fire.
00:21Let's see what we got here.
00:25Work lunch.
00:26Alright, this means it needs to be healthy.
00:29We got some tater tots.
00:30We got some asparagus.
00:32They're in season right now.
00:34We got some French style crepes.
00:36Ooh, we got some habanero pepper.
00:39Morel mushrooms, fancy.
00:41What the hell is this?
00:43In Chinese, some Peking duck?
00:45Oh, hell yeah.
00:46There we go.
00:47We got some pineapple.
00:48Pretty good ingredients.
00:50I'm surprised.
00:51I thought it was gonna be like, like I said, like jelly beans or some s*** like that, you know?
00:56So, I mean, off the top of my head, I think we can make some kind of burrito.
01:01So, at the restaurant, we make this like pineapple butter that everybody goes crazy for.
01:05So, that could be the base for the burrito.
01:08We can slice this and then we can make kind of like a chunky salsa with the habanero and asparagus and the morels.
01:16And then I just fry this and wrap it all up.
01:18Alright, so let's get it going.
01:20The first thing I want to do is just take some part of the skin and make it crispy and do like a little duck teach around.
01:26Smells f****** great.
01:27I don't have the skills.
01:28You know how they do it at the restaurant?
01:30And they just like peel this out like a f****** like plastic surgeon.
01:34There's some fat in here.
01:36I'm gonna like take a little bit of the fat out.
01:38So, maybe we can make it crispy in a pan or even in the oven.
01:42Let me try this duck.
01:44Oh, hell yeah.
01:45Better than cava.
01:47Okay, so we got these.
01:49I'm gonna try to get this crispy.
01:51Look at all this sauce here.
01:53Yeah.
01:54Maybe we can glaze the morels with that.
01:56That's beautiful.
01:57So, I'm happy about the amount of skin we got out of this duck because it's probably gonna reinforce the crepes when you like wrap it up as a burrito.
02:05I think that can be very delicate.
02:07We have our meat.
02:09It's a versatile recipe.
02:11You can make it with anything.
02:13So, we got our duck meat.
02:14We picked it.
02:15We are going to use it to stuff our morels.
02:19And hopefully it works.
02:20And then we're gonna batter them and deep fry them.
02:23So, let's get this going.
02:26We used to do like a fish al pastor and then we used to do this pineapple butter.
02:31But we have it because we have a whole fish al pastor and I put it on the side.
02:35We have this since the beginning.
02:37People like literally like come for the pineapple butter.
02:40Alright, so basically you just gotta cook it down.
02:42You cook it high heat.
02:44You know, get it going.
02:45Get the juice like coming out.
02:47You gotta basically try to like dehydrate it.
02:49This process usually takes like three hours.
02:52So, we're gonna try to make it in three minutes.
02:54So, I think I'm gonna add a couple of habaneros in there.
02:57Make it spicy.
02:58Maybe just one.
02:59For the sake of heat.
03:00There you have it.
03:01The famous pineapple butter and it works.
03:04Let's do a tater tot tempura batter.
03:08We got the fried tater tots.
03:10So, we're gonna add a little bit.
03:13Oh my god.
03:14That's flavor.
03:15Let's put them in there.
03:17So, we got some seltzer water.
03:25Not bad.
03:26Could be a thing.
03:30Tastes pretty good.
03:31Let's whip our egg whites.
03:33I never do this by hand but this is more fun.
03:38See, now it's like caramelized.
03:39I'm gonna like turn the heat down a little bit.
03:41We probably won't let it go all the way.
03:44We wanna dry it out a little more.
03:46Here we go.
03:47Here we go.
03:48Not bad.
03:49All right, that's enough.
03:51Oh, maybe I can't get to there.
03:53Let's see.
03:57No.
03:58It's not gonna happen.
03:59All right, so let's add some of this.
04:01Probably gonna need some more liquid.
04:03It's very thick right now.
04:04I think I should loosen it up.
04:06I'm gonna fold it in with this.
04:07Yeah, it resembles a tempura batter.
04:09Tastier.
04:10That's a good texture.
04:11Maybe a little more seltzer.
04:13I want it to be a little loose.
04:15Bro, if this turns out to be great,
04:17am I good at the restaurant?
04:19So now pineapple.
04:21We're gonna move it to the back kitchen.
04:23Let it cook for another 15 minutes
04:25while we finish our mise en place here for our burrito.
04:29Okay, so I'm realizing now
04:30I'm putting a lot of steps into this.
04:32You know, we're in too deep now.
04:33So I guess, you know, the definition of a world lunch,
04:35it doesn't really matter how hard it is to make.
04:38What matters is how easy it is to eat.
04:40There you go.
04:41We're gonna fill out our morels.
04:45Good news.
04:46We have some blended tater tots left
04:48that we're gonna use as a binder.
04:50I mean, the main thing is that it doesn't fall off
04:53the inside of the dog, you know?
04:56See, we're gonna add one more egg in there, too.
04:59I think it's gonna be fire.
05:00And I think we're gonna add
05:01some of the sauce in there as well.
05:03You know what we can do?
05:04We can crush some of these tater tots
05:06so we get a little texture as well.
05:08Why not?
05:09They're pretty good.
05:11Add some egg.
05:14Gonna add some scallions to it.
05:16There's gonna be a lot of texture in this thing.
05:18There we go.
05:20It's not a bad farce.
05:22A little salt.
05:24And let's add a little bit of that
05:25that came with the dog.
05:27Probably gonna add some more of that
05:29in the burrito as well.
05:30I mean, it's working.
05:31So far, it's working.
05:32We'll see when we fry it.
05:33I'm kind of nervous about that.
05:35We're improvising,
05:36so I'm gonna stick my finger in there.
05:38Let's get the big boys.
05:40I'd rather do the bigger ones
05:41because they're a little easier, you know?
05:43Making it work.
05:45Also, the dog, I didn't cut it that small.
05:47If you wanna get serious with this,
05:49you should grind the dog.
05:51Mix it with these.
05:53I'm kind of looking forward to this.
05:56I'm gonna fry this up now.
05:57I'm gonna let it cool down a little bit
05:59before we wrap.
06:01Can you imagine you bring this to work
06:03and everybody loves it
06:04and then you gotta make it
06:05for everybody at the office?
06:07I'm pretty excited.
06:09I'm a little nervous about
06:10tater tots batter not sticking.
06:14Oh, yeah.
06:15Yeah, yeah.
06:16It's great.
06:18There we go.
06:19I think it's working.
06:20Very, very fluffy.
06:23So I'll try a little bit of the batter.
06:26Crispy and airy.
06:28Oh, yeah.
06:29It tastes like potato.
06:30I'm just gonna do it with my hand.
06:31It's easier.
06:32Moment of truth.
06:34It's holding in there.
06:36So see, like, they're floating
06:37because that means the tempura batter is good.
06:40It's airy from the egg.
06:41We're gonna have to flip them.
06:43They're getting brown and crispy on one side.
06:45This looks fire.
06:47So airy and crispy.
06:48Almost looks like a little donut.
06:51The binder worked.
06:52Can't wait to see, like,
06:53the cross section of the burrito.
06:55That's gonna be interesting.
06:56Okay, so it's not looking as crispy as I thought,
06:58but maybe the batter is too light.
07:00Maybe it needed some flour.
07:01I didn't add any flour.
07:02We'll just go with it.
07:03We're all learning over here.
07:05It's a learning process.
07:06Look at that.
07:07Capiado.
07:10The tempura came out more like an egg thing
07:13than, like, an actual, like, tempura,
07:15which is more Mexican.
07:16Kind of like the encasing of the morel, you know?
07:19So we're gonna let them cool.
07:21I'm gonna set them aside.
07:22We're gonna do a couple more steps.
07:25This is a very complicated work lunch.
07:28You gotta do it, like, on a Sunday.
07:29We're gonna try to crisp up the skin a little more.
07:32I'm just gonna place it in the pan
07:34and just try to render that fat out.
07:36So start from low.
07:38Let the fat render.
07:39Once you see some fat in there,
07:40we're probably gonna take the heat up
07:42and fry it in there.
07:43It's time for our pineapple butter.
07:46Just throw it in there,
07:47and then you're gonna emulsify it
07:49with a sh-ton of butter.
07:50That's it.
07:51So cut the butter squares.
07:53Ideally cold butter.
07:55You know, emulsify it a little slowly.
07:57Gonna start adding the butter.
08:00The pineapple was in the box,
08:02and now, like, I can't think of anything else.
08:04I see pineapple.
08:05This is what I think about, you know?
08:07So this is the texture you want.
08:09It's got a little heat on the habanero.
08:12It's pretty good.
08:13It's coming out great.
08:15Because this fat is rendering,
08:16we're gonna, like, heat up the crepes
08:19in the dog fat.
08:22Pretty much the moment of truth.
08:24So it's cooled off now.
08:25Not as crispy as I thought it was gonna be,
08:27but that's fine.
08:28It's gonna go in a burrito.
08:31Dude, that's sick.
08:34Look at that.
08:35Let's take a little dip in here.
08:41That's a banger.
08:42I'm kind of mad that it worked.
08:44There's the fat.
08:45A little too late for the pineapple,
08:46but we'll use it on the tortillas.
08:48I'm gonna have this other snack.
08:50We're gonna make a quick asparagus salad,
08:52so we can have some, like, fresh green stuff in there.
08:55Gonna add some scallions.
08:57You think people are gonna try this at home
08:59when they see it?
09:00Remind you, like, somebody's, like,
09:01sorry, somebody's late for work
09:04because they were making this for their lunch work.
09:06Might as well just stay home now.
09:08We can add a little cilantro.
09:10Thyme, salt,
09:12a little bit of fish sauce.
09:13Why not?
09:14And then this is the last step.
09:15We'll proceed to the assemble of the burrito.
09:19So we're gonna set up a parchment paper here.
09:21This is where we're gonna build it.
09:22Obviously, we need to wrap it to take it to work.
09:24We're gonna heat up our crepes there.
09:26All right, so a little more dog fat.
09:2810 seconds on each side.
09:30We're gonna try double crepe.
09:32See if it holds.
09:34One without heating,
09:35and I'm gonna, like, do one here inside.
09:38I haven't, like, built out a burrito in a while.
09:40I'm nervous.
09:42Pineapple butter,
09:43or morels,
09:45a little cucumber.
09:47F***ing grilling right now.
09:48Asparagus salad,
09:49moment of truth.
09:51Now we're talking.
09:53See, the outer one broke,
09:54but we have the inner one.
09:57Not bad.
09:58So then when you take it to work,
10:0030 seconds in the microwave,
10:02or even if you have an oven,
10:04put it in the oven.
10:06Boom.
10:07That's my work lunch.
10:09I'm at work right now.
10:11I'm on my 9 to 5,
10:12going into the little break room,
10:14sad little break room.
10:16Break through the paper.
10:20French, Chinese, Japanese,
10:23Mexican burrito.
10:26Let's try it.
10:31Wow.
10:32That's pretty good.
10:33The only thing I wish
10:34was to get a little more meat in there,
10:36you know?
10:37But it's pretty well balanced,
10:38pretty tasty.
10:39Surprised myself.
10:40Flavor-wise,
10:4110 out of 10.
10:45The crepes, surprisingly,
10:46they work very well
10:47as a wrap for everything.
10:49I mean, I ate the whole thing, look.
10:51I'm going to my desk.
10:52I'm going to start working finance.
10:55Okay, time to go back to work, guys.