so, we have our gorgeous confit duck wings right here. these duck wings are confit d for about three to six hours. we coat it in this gorgeous mango chutney here. this is a nice, sticky, sweet island vibes. and then we brighten it up with a yummy herbaceous chimichurri green sauce, garlic, chili flake, red wine vinegar. it s just so bright and herbaceous, and it is the perfect pairing to go with that mango chutney on this duck wing. so, i m going to show you how we make that chimichurri. i just have some red wine vinegar here. right into there. lots of garlic. all of this parsley here. all right, so i m gonna pop the top on here, and we re gonna blend away. [whirring] okay, now that that s together a little bit, i m gonna go ahead and add in some herbs here.
- all over the world. - because first, we had the indigenous cultures, all throughout the americas, and then the europeans come. you have all these extra ingredients from europe and asia. - red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes.
- red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes. and then you turn it over. - oh. ooh! my goodness. - okay.
you have all these extra ingredients from europe and asia. - red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes. and then you turn it over. - oh. ooh!
is a combination of foods and ingredients from everywhere. - all over the world. - because first, we had the indigenous cultures, all throughout the americas, and then the europeans come. you have all these extra ingredients from europe and asia. - red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful!