Duck Breast Mojito Empanada

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

  • 1

    20 each, Premade Empanada 2-oz. Dough Rounds

  • 3

    20 slices Plantains

  • 4

    2 bunches Scallions, thinly sliced

  • 5

    1/2 lb. Shredded Monterey Jack Cheese

  • 6

    2 Eggs, lightly beaten

  • 7

    1 cup Rum

  • 8

    1/4 cup Granulated Sugar

  • 9

    1/4 cup Honey

  • 10

    1 Jalapeno Pepper, minced

  • 11

    1/4 tsp. Chili Flakes

  • 12

    4 Limes, Lime Zest & Lime Juic

  • 13

    2 Lemons, Lemon Zest & Lemon Juice

  • 14

    2 cups Fresh Mint, coarsely chopped

  • 15

    1 bunch Scallions, coarsely chopped

  • 16

    1 cup Cilantro, coarsely chopped

  • 17

    3 cloves Garlic, minced

  • 18

    1 Shallot, minced

Directions

  • 1

    Prepare duck breasts according to package directions. Cool and slice thinly.

  • 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.

  • 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.

  • 4

    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.

  • 5

    Serve sauce at room temperature with warm empanadas.

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Prep Time: 1 hr 15 min
Cook Time: 50 min
Ready Time: 2 Hours
Servings: 20 pieces