Recipes > Appetizers > Asian Duck Empanada with Cherry Ginger Sauce

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