Spicy Duck Empanadas With Fire Sauce And Cilantro Cream Recipes

SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• In a mixing bowl combine the masa harina, flour, Southwest Seasoning, salt, and pepper; mix thoroughly. Cut the lard into the flour until the mixture resembles coarse meal. Stir in the water a little at a time, stirring gently. Knead the dough several times on a lightly floured surface, touching the dough as little as possible. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
• In a skillet, heat the olive oil. Season the duck meat with 1 teaspoon of the 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 1 teaspoon of Essence. Cook, stirring, for 1 minute. Add the shallots and garlic and continue cooking 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 and bring up to a gentle boil and let reduce for 5 minutes. Allow meat mixture to cool slightly.
• Divide the dough into 8 equal sections. Carefully roll each piece out between sheets of plastic wrap into a 5-inch circle. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound 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 prepared baking sheet. Bake for 25 to 30 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.
• To serve, spoon the gravy on the bottom of each plate. Place an empanada in the center of the plate. Dab the cilantro cream on top. Garnish with fresh cilantro and additional Essence, if desired.

SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM

Steps:

• Preheat the oven to 375 degrees. For the dough: In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, 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. For the filling: In a saute pan, heat the olive oil. Season the duck meat with some essence. 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 1 teaspoon 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 and bring up to a boil and let reduce for 5 minutes. Remove the 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. For cilantro cream. 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 dirty the rim. Garnish with red peppers, yellow peppers and fresh cilantro. Yield: 4 servings Posted to recipelu-digest by molony on Feb 25, 1998