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Name: Spicy Duck Empanadas with Gravy
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb olive oil; 2 ts Cornstarch; 1 tb Southwest seasoning; 1 tb Garlic minced; 1/4 c Seeded and chopped poblano;; 1/2 c Fresh sweet corn kernels; 1 lg Egg; beaten with 2; 1/2 lb Duck breast; shredded; 1/2 c Sour cream; 1 ts Salt; 4 Turns freshly ground black; 2 c Beef stock; in all; 3 tb Shallots minced; 1/2 ts Crushed red pepper flakes; 2 tb Chopped cilantro

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INGREDIENTS

1 tb olive oil
2 ts Cornstarch
1 tb Southwest seasoning
1 tb Garlic ; minced
1/4 c Seeded and chopped poblano;
1/2 c Fresh sweet corn kernels
1 lg Egg; beaten with 2
1/2 lb Duck breast; shredded
1/2 c Sour cream
1 ts Salt
4 Turns freshly ground black
2 c Beef stock; in all
3 tb Shallots ; minced
1/2 ts Crushed red pepper flakes
2 tb Chopped cilantro

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA30 Preheat the fryer. In a saute pan, heat the olive oil. Season the duck meat. When the pan is hot, add the duck and stir-fry for 1 minute. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest seasoning and saute for 1 minutes. Add the shallots and garlic and continue saute?ing for 1 minute. Stir in 11/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan and bring up to a boil and let reduce for 5 minutes. Remove the dough from the refrigerator, and cut the dough into 12 pieces. Using your fingers, gingerly press the dough out into small circles, about 1/8-inch thick. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Spoon a heaping spoon of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash. Place the empanadas in the hot oil and fry until golden brown, about 3 to 4 minutes Remove from the oil and drain on a paper-lined baking sheet. Season the empanadas with salt and pepper. For cilantro cream: In a small mixing bowl, combine the sour cream, lemon juice, and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper. Roll the empanadas up in parchment paper and cut the empanadas in half. Drizzle the gravy in the center of the halved empanada and top with the cilantro sour cream. Yield: about 12 dozen Posted to recipelu-digest by molony on Mar 06, 1998

NOTES

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Spicy Duck Empanadas with Gravy

1 tb olive oil
2 ts Cornstarch
1 tb Southwest seasoning
1 tb Garlic minced
1/4 c Seeded and chopped poblano;
1/2 c Fresh sweet corn kernels
1 lg Egg; beaten with 2
1/2 lb Duck breast; shredded
1/2 c Sour cream
1 ts Salt
4 Turns freshly ground black
2 c Beef stock; in all
3 tb Shallots minced
1/2 ts Crushed red pepper flakes
2 tb Chopped cilantro

EMERIL LIVE SHOW #EMIA30    Preheat the fryer. In a saute pan, heat the olive oil. Season the duck  meat. When the pan is hot, add the duck and stir-fry for 1 minute. Stir in  the corn, peppers, salt, red pepper flakes, black pepper, and the remaining  1 teaspoon Southwest seasoning and saute for 1 minutes. Add the shallots  and garlic and continue saute?ing for 1 minute. Stir in 11/2 cups of the  stock and bring to a boil. Combine the remaining 1/2 cup stock with the  cornstarch and whisk into the filling mixture. Cook for 5 minutes over high  heat. Remove from the heat and strain off the gravy. Return the gravy to a  small saucepan and bring up to a boil and let reduce for 5 minutes. Remove  the dough from the refrigerator, and cut the dough into 12 pieces. Using  your fingers, gingerly press the dough out into small circles, about  1/8-inch thick. The dough must be handled with care to keep it from  cracking. Brush the dough rounds with some of the egg wash. Spoon a heaping  spoon of the filling in the middle of each round of dough, fold over to  form a half-moon pie shape, and crimp the edges with a fork. Brush the tops  of the empanadas with more egg wash. Place the empanadas in the hot oil and  fry until golden brown, about 3 to 4 minutes Remove from the oil and drain  on a paper-lined baking sheet. Season the empanadas with salt and pepper.  For cilantro cream: In a small mixing bowl, combine the sour cream, lemon  juice, and fresh chopped cilantro together. Mix thoroughly. Season with  salt and pepper. Roll the empanadas up in parchment paper and cut the  empanadas in half. Drizzle the gravy in the center of the halved empanada  and top with the cilantro sour cream.    Yield: about 12 dozen    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998

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Nutrition

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Serving Size: 1 Serving (462g)
Recipe Makes: 1 Servings

Calories: 338
Calories from Fat: 192 (57%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.5g
Cholesterol 44.8mg		14 %
Sodium 83.4mg		3 %
Potassium 596.3mg		16 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 32.2g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 338

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