Spicy Duck Empanadas With Fire Sauce And Cilantro Cream Recipes

SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM

Spicy Duck Empanadas with Fire Sauce and Cilantro Cream image

not set

Provided by BigOven Cooks

Categories Main Dish

Time 1h30m

Yield 1

Number Of Ingredients 27

Ingredients

2 ts Cornstarch
2 tb Brunoise yellow peppers
1/2 lb Duck breast; shredded
1 tb olive oil
1/2 Fresh sweet corn kernels
1/2 c Sour cream
2 tb Brunoise red peppers
1/2 ts Fresh ground black pepper
1 tb Lard
1 ts Salt
1/2 ts Crushed red pepper flakes
1 tb Garlic minced
1 lg Egg; beaten with 2
1/2 c Flour
1 c Warm water
4 Turns freshly ground black
1 c Masa harina
1/2 ts Southwest seasoning
2 c Beef stock; in all
1 tb Southwest seasoning
2 tb Chopped cilantro
Fresh cilantro sprigs
1/2 ts Baking Powder
1/2 ts Salt
3 tb Shallots minced
1/2 c Yellow cornmeal
1/4 c Seeded and chopped poblano;

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

Nutrition Facts : Calories 1801 calories, Fat 44.5248406726944 g, Carbohydrate 318.386255518551 g, Cholesterol 57.01 mg, Fiber 8.89417252652367 g, Protein 39.9021173478118 g, SaturatedFat 17.0248632331976 g, ServingSize 1 1 Serving (901g), Sodium 285.995014621833 mg, Sugar 309.492082992027 g, TransFat 4.66021077928416 g

CILANTRO SAUCE FOR CHILEAN EMPANADAS

Cilantro Sauce for Chilean Empanadas image

I learned to make empanadas over 25 years ago from a Chilean friend. It's the empanada recipe that has beef, onions, garlic, hard-boiled eggs, raisins, etc. While I could find similar recipes for the empanadas on RecipeZaar, I could not find one for the sauce that you pour inside the empanada after baking it, and before eating it. And well...............that's just a shame! So I thought I'd post the one I was taught to make. After making this batch, I pour smaller servings into individual little bowls so each person can spoon a little sauce into their empanada before every bite. Please feel free to tweek according to taste. Also, we think this sauce tastes better the next day after making it. Enjoy!

Provided by GarlicQueen 1

Categories Sauces

Time 15m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches cilantro
1 -2 bunch green onion
garlic, lots
2 tablespoons oil
2 tablespoons lemon juice (approximately 1/2 lemon)
hot water
hot sauce

Steps:

Chop cilantro and green onions.
Mince garlic.
Put chopped cilantro, green onions and minced garlic in a bowl.
Add oil and lemon juice.
Pour hot water over all to cover. (like the consistency of thick soup).
Add hot sauce to taste.
Add more lemon juice to taste if needed.
Let sit for about 5 minutes to soften vegetables.

Nutrition Facts : Calories 50, Fat 4.6, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 0.6

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SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM

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.
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