The transcript appears to be from a cooking video where the host is making duck confit and scallion crepes. The host is using an unconventional method called "cowboy confit" which involves seasoning the duck fat with a blend of spices and herbs, including star anise, coriander seeds, and green chilies. The host is also making jokes and being sarcastic throughout the video, making light of the fact that they don't know what they're doing and are just winging it. The video also includes a phone call with someone, possibly a friend or family member, and the host mentions that they have a cookbook and are a food writer. The host is also making a spice blend to add texture to the duck skin and is using a mortar and pestle to grind the spices. The video ends with the host assembling the dish and encouraging viewers to subscribe to their YouTube channel.
1. The recipe being made is duck confit and scallion crepes.
2. The duck confit is cooked in rendered duck fat.
3. Four cups of duck fat are used for the recipe.
4. Two duck legs are used for the recipe.
5. One star anis and one tablespoon of coriander seed are added to the duck fat.
6. A green chili is also added to the duck fat.
7. A piece of ginger is cut in half and added to the duck fat.
8. Two cloves of garlic are smashed and added to the duck fat.
9. The garlic is left in its skin.
10. A quarter of a citrus is added to the duck fat.
11. Two tablespoons of salt are added to the duck fat.
12. The duck fat is brought to a gentle simmer and cooked for about two hours.
13. After two hours, the duck confit is strained to separate the fat from the solids.
14. The duck fat can be reused three or four times before being discarded.
15. The duck confit is then seasoned with a spice blend made from pink peppercorns, coriander seeds, fennel seeds, and cinnamon.
16. The spice blend is ground in a mortar and pestle.
17. The duck legs are then coated in the spice blend and roasted in the oven at 350 degrees.
18. The scallion crepes are made with a batter made from milk, eggs, flour, and salt.
19. The crepes are cooked in a pan with canola oil and filled with scallions.
20. The crepes are then filled with the duck confit and rolled up.
21. The dish is finished with a squeeze of lime juice and a sprinkle of cilantro.