Recipes > Appetizers > Asian Duck Empanada with Cherry Ginger Sauce

Asian Duck Empanada with Cherry Ginger Sauce

Name: Asian Duck Empanada with Cherry Ginger Sauce
Total time: 150 min
Cuisine: Asia
Ingredients: 2-1/4 cups flour; 1-1/2 tsp. Salt; 1 stick cold Butter, cut into 1/2-inch pieces; 1 Egg; 1/3 cups Water; 1 Tbsp. White Vinegar; 2 Maple Leaf Farms Duck Breasts with skin; Salt and Pepper, to taste; 1 tsp. Allspice; 4 Scallions, sliced thinly; 1 large Carrot, julienned; 1/2 Jalapeno, seeded and minced; 1 clove Garlic, minced; 1 Tbsp. grated Ginger; 2 tsp. Sesame Oil; 1 Tbsp. Garlic Chili Sauce; 2 Tbsp. Hoisin Sauce; 1 Tbsp. Oyster Sauce; 1 Tbsp. Soy Sauce; 1 Tbsp. Fresh Mint, minced; 2 Tbsp. Cilantro, minced; 2 Tbsp. Duck Stock; 12 oz. jar Cherry Preserves; 1 tsp. grated Orange Zest; 1 clove Garlic, grated; 1 1/2 Tbsp. Ginger, grated; 1 Tbsp. Soy Sauce; 1/4 tsp. Cayenne Pepper; 1/4 cups Red Wine Vinegar; melted Butter for brushing

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.