Duck Breast Mojito Empanada

Created by Chef Michael O'Donnell for Maple Leaf Farms
Discover a twist on traditional empanadas with this recipe's Mojito Salsa Verde. Sweet and spicy with a deep flavor, this salsa is the perfect complement to the moist meat-and-cheese filling.


Prep Time {1 hr 15 min }

Cook Time {50 min}

Serving Size {20 Pieces}


20 each, Premade Empanada 2-oz. Dough Rounds

3 pkgs. Maple Leaf Farms Duck Breast Filets

20 slices Plantains

2 bunches Scallions, thinly sliced

1/2 lb. Jack Cheese, shredded

2 Eggs, lightly beaten

Mojito Salsa Verde:

1 cup Rum

1/4 cup Granulated Sugar

1/4 cup Honey

1 Jalapeno Pepper, minced

1/4 tsp. Chili Flakes

4 Limes, Lime Zest & Lime Juice

2 Lemons, Lemon Zest & Lemon Juice

2 cups Fresh Mint, coarsely chopped

1 bunch Scallions, coarsely chopped

1 cup Cilantro, coarsely chopped

3 cloves Garlic, minced

1 Shallot, minced


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1. Prepare duck breasts according to package directions. Cool and slice thinly.

2. Layer duck breast, plantains, cheese and scallions on one side of pastry. Moisten edges of pastry with water; fold side with filling almost to the opposite side, allowing opposite pastry edge to extend 1/8 inch. Curl the extension over the top, then press gently to seal. Crimp with fork.

3. Make egg wash by mixing 2 eggs with 4 teaspoons of water. Brush egg wash onto each empanada. Pierce each empanada once with fork. Bake at 375°F for 10 minutes or until golden brown.

4. Make Mojito Salsa Verde by combining rum, granulated sugar and honey in a saucepan. Over medium low heat, bring to a boil. Add remaining ingredients, bring back to boil, stirring occasionally.

5. Serve sauce at room temperature with warm empanadas.

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