Give a chef a cooked duck, a package deal of crepes, a bundle of asparagus, habanero peppers, morel mushrooms, and — plot twist — a bag of tater tots, and what do you get? A boundary-blurring tour of the world through burrito, in response to chef Luis Herrera of the Brooklyn mariscos restaurant Ensenada.
After shredding a Peking duck (often known as Beijing duck), Herrera first makes a pineapple and habanero butter. It’s a nod to the crowd-favorite at his restaurant: The pineapple butter there — itself an homage to Cosme, the place Herrera as soon as labored — is served alongside the entire branzino al pastor. From there, Herrera’s inspiration goes additional afield.
He makes use of the tater tots to make an ethereal tempura batter, by which he dips morels filled with the duck meat. He crisps up the duck pores and skin and makes use of the rendered fats to heat crepes, which is able to develop into wrappers for his extra-fancy burrito. Asparagus and scallion salad provides freshness and likewise calls to thoughts the traditional duck-in-pancakes preparation. All of this will get wrapped and rolled contained in the crepes, and for those who’re counting, that’s Chinese language, Japanese, French, and Mexican influences. It’s ostensibly a “work lunch,” although Herrera jokes that it’d make you late for work as a substitute.
What, your work lunches aren’t this frou frou? “I suppose, you already know, the definition of a piece lunch — it doesn’t actually matter how arduous it’s to make,” Herrera says. “What issues is how simple it’s to eat.”
Watch the most recent episode of On the Fly on YouTube to see how Herrera makes this all-frills burrito.