Asian Duck Empanada with Cherry Ginger Sauce
Student Grand Prize Winner 2013 Chef Recipe Contest, Raquel Kramer
Ingredients
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1
2-1/4 cups flour
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2
1-1/2 tsp. Salt
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3
1/3 cups Water
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4
1 Egg
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5
1 stick cold Butter, cut into 1/2-inch pieces
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6
1 Tbsp. White Vinegar
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7
2 Maple Leaf Farms Duck Breasts with skin
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8
4 Scallions, sliced thinly
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9
1 large Carrot, julienned
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10
1/2 Jalapeno, seeded and minced
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11
1 clove Garlic, minced
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12
1 Tbsp. grated Ginger
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13
2 tsp. Sesame Oil
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14
1 tsp. Allspice
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15
1 Tbsp. Garlic Chili Sauce
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16
2 Tbsp. Hoisin Sauce
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17
1 Tbsp. Oyster Sauce
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18
1 Tbsp. Soy Sauce
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19
1 Tbsp. Fresh Mint, minced
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20
2 Tbsp. Cilantro, minced
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21
2 Tbsp. Duck Stock
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22
Salt and Pepper, to taste
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23
12 oz. jar Cherry Preserves
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24
1 tsp. grated Orange Zest
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25
1 clove Garlic, grated
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26
1 1/2 Tbsp. Ginger, grated
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27
1 Tbsp. Soy Sauce
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28
1/4 tsp. Cayenne Pepper
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29
1/4 cups Red Wine Vinegar
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Rating Summary
5
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Prep Time: 2 hours
Cook Time: 35 mins
Ready Time: 2 Hours 30 Minutes
Servings: 12