Asian Duck Empanada with Cherry Ginger Sauce

Asian duck empanada with cherry ginger sauce

Student Grand Prize Winner 2013 Chef Recipe Contest, Raquel Kramer

Ingredients

  • 1

    2-1/4 cups flour

  • 2

    1-1/2 tsp. Salt

  • 3

    1 stick cold Butter, cut into 1/2-inch pieces

  • 4

    1 Egg

  • 5

    1/3 cups Water

  • 6

    1 Tbsp. White Vinegar

  • 7

    2 Maple Leaf Farms Duck Breasts with skin

  • 8

    Salt and Pepper, to taste

  • 9

    1 tsp. Allspice

  • 10

    4 Scallions, sliced thinly

  • 11

    1 large Carrot, julienned

  • 12

    1/2 Jalapeno, seeded and minced

  • 13

    1 clove Garlic, minced

  • 14

    1 Tbsp. grated Ginger

  • 15

    2 tsp. Sesame Oil

  • 16

    1 Tbsp. Garlic Chili Sauce

  • 17

    2 Tbsp. Hoisin Sauce

  • 18

    1 Tbsp. Oyster Sauce

  • 19

    1 Tbsp. Soy Sauce

  • 20

    1 Tbsp. Fresh Mint, minced

  • 21

    2 Tbsp. Cilantro, minced

  • 22

    2 Tbsp. Duck Stock

  • 23

    12 oz. jar Cherry Preserves

  • 24

    1 tsp. grated Orange Zest

  • 25

    1 clove Garlic, grated

  • 26

    1 1/2 Tbsp. Ginger, grated

  • 27

    1 Tbsp. Soy Sauce

  • 28

    1/4 tsp. Cayenne Pepper

  • 29

    1/4 cups Red Wine Vinegar

  • 30

    melted Butter for brushing

Directions

Dough

  • 1

    Sift flour and salt in a large bowl. Blend in cold butter with finger tips until you form a coarse meal.

  • 2

    Create a well in the flour. Add egg, water and vinegar. Beat the egg.

  • 3

    Using a fork, mix everything together just until incorporated (do not over-mix).

  • 4

    Turn out onto a floured surface and knead to bring everything together.

  • 5

    Form into a flat disc. Wrap and chill for 1 hour.

  • 6

    Cut chilled dough in half. Roll each piece until about 1/8 inch thick and cut 3-inch circles.

Filling

  • 1

    Preheat Oven to 375 degrees.

  • 2

    Season duck with salt, pepper and allspice.

  • 3

    Over medium heat, sear the duck breast skin-side down for 5 minutes. Flip and continue searing for 3 minutes.

  • 4

    Finish in a 375 degree oven for about 7 minutes.

  • 5

    Cool duck and chop roughly into small pieces.

  • 6

    Mix scallions, carrot, garlic, ginger, sesame oil, garlic chili sauce, hoisin sauce, oyster sauce, soy sauce, duck stock, fresh mint and cilantro. Fold in duck.

Sauce

  • 1

    In a medium sauce pan, add cherry preserves, orange zest, garlic, ginger, soy sauce, cayenne pepper and red wine vinegar.

  • 2

    Bring to a simmer and cook for about 5 minutes.

Assembly

  • 1

    Preheat oven to 375 degrees.

  • 2

    Arrange the dough rounds on a lightly floured surface.

  • 3

    Place 1 Tbsp. of filling on each round.

  • 4

    With your finger, place a little water on the edge of the dough and fold together.

  • 5

    Lightly press around the edge with a fork to seal.

  • 6

    Brush with melted butter and place on a baking sheet.

  • 7

    Bake 12-15 minutes, until golden.

  • 8

    Serve with Cherry Ginger Sauce.

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Prep Time: 2 hours
Cook Time: 35 mins
Ready Time: 2 Hours 30 Minutes
Servings: 12