Spicy Duck Empanadas with Fire Sauce and Cilantro Cream

Total Time:
1 hr 40 min
Prep:
50 min
Cook:
50 min

Yield:
4 servings

Ingredients
  • 1 tablespoon olive oil
  • 1/2 pound cooked duck breast, shredded
  • 1 tablespoon Emeril's Southwest Seasoning, recipe follows
  • 1/2 fresh sweet corn kernels
  • 1/4 cup seeded and chopped poblano, New Mexican green or Anaheim chile pepper
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 turns freshly ground black pepper
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 cups beef stock, in all
  • 2 teaspoons cornstarch
  • 1 recipe empanada dough, recipe follows
  • 1 large egg, beaten with 2 tablespoons water
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped cilantro
  • 2 tablespoons brunoise red peppers, for garnish
  • 2 tablespoons brunoise yellow peppers, for garnish
  • Fresh cilantro sprigs, for garnish
  • Empanada Dough:
  • 1 cup masa harina
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Emeril's Southwest Seasoning, recipe follows
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon lard
  • 1 cup warm water
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
Directions

Preheat the oven to 375 degrees F.

In a saute pan, heat the olive oil. Season the duck meat with 1 1/2 teaspoons Emeril's Southwest Seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining Emeril's Southwest seasoning and saute for 1 minute. Add the shallots and garlic and continue sauteing for 1 minute. Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan, bring up to a boil, and let reduce for 5 minutes.

Remove the Empanada Dough from the refrigerator, divide it into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about 1/4 inch thick. The dough must be handled with care to keep it from cracking.

Brush the dough rounds with some of the egg wash. Mound a generous 1/3 cup of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash, place them on the parchment lined baking sheet. Bake for 35 minutes or until golden brown.

In a small mixing bowl, combine the sour cream, lemon juice, and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper. Remove the empanadas from the oven. Cut an empanada open exposing the filling. Spoon the gravy on the bottom of the plate. Place the cut empanada in the center of the plate. Dab the cilantro cream on top and around the rim. Garnish with red peppers, yellow peppers, and fresh cilantro.

Empanada Dough:

In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Emeril's Southwest Seasoning, salt, and pepper, and mix thoroughly. Cream in the lard, and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Yield: 1/2 cup


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