Duck Breast Mojito Empanada
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.
Created by Chef Michael O'Donnell for Maple Leaf Farms
Ingredients
Empanada
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20 each, Premade Empanada 2 oz Dough Rounds
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20 slices Plantains
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2 bunches Scallions, thinly sliced
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1/2 lb Shredded Monterey Jack Cheese
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2 Eggs, lightly beaten
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4 tsp Water
Mojito Salsa Verde
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1 cup Rum
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1/4 cup Granulated Sugar
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1/4 cup Honey
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1 Jalapeno Pepper, minced
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1/4 tsp Chili Flakes
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4 Limes, Lime Zest & Lime Juice
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2 Lemons, Lemon Zest & Lemon Juice
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2 cups Fresh Mint, coarsely chopped
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1 bunch Scallions, coarsely chopped
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1 cup Cilantro, coarsely chopped
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3 cloves Garlic, minced
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1 Shallot, minced
Directions
Empanada
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1
Prepare duck breasts according to package directions. Cool and slice thinly.
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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.
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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.
Mojito Salsa Verde
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1
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.
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2
Serve sauce at room temperature with warm empanadas.
