Spicy duck empanadas with fire sauce & cilantro cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === dough === | |
| 1.00 | cup | masa harina |
| ½ | cup | flour |
| ½ | cup | yellow cornmeal |
| ½ | teaspoon | baking powder |
| ½ | teaspoon | southwest spice; see * note |
| ½ | teaspoon | salt |
| ½ | teaspoon | fresh-ground black pepper |
| 1.00 | tablespoon | lard |
| 1.00 | cup | warm water |
| 1 | === filling === | |
| ½ | pounds | duck breast; shredded |
| 1.00 | tablespoon | southwest spice |
| 1.00 | tablespoon | olive oil |
| ½ | cup | fresh sweet corn kernels |
| ¼ | cup | seeded and chopped poblano; new mexican |
| 1 | green or anaheim chile pepper | |
| 1.00 | teaspoon | salt |
| ½ | teaspoon | crushed red pepper flakes |
| 1 | freshly ground black pepper; 4 turns | |
| 3.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 2.00 | cup | beef stock; divided |
| 2.00 | teaspoon | cornstarch |
| 1.00 | large | egg; beaten with |
| 2.00 | tablespoon | water |
| 1 | === cilantro cream === | |
| ½ | cup | sour cream |
| 1 | juice of one lemon | |
| 2.00 | tablespoon | chopped cilantro |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish === | |
| 2.00 | tablespoon | brunoise red peppers |
| 2.00 | tablespoon | brunoise yellow peppers |
| 1 | fresh cilantro sprigs | |
Directions
* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}” recipe which is included in this collection.
Preheat the oven to 375 degrees. For the dough: In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Southwest Spice, salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. For the filling: In a saute pan, heat the olive oil. Season the duck meat with some Southwest seasoning. When the pan is smoking hot, add the duck and stir-fry for 1½ minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon Southwest seasoning and saute for 1 minute. Add the shallots and garlic and continue sauteing for 1 minute. Stir in 1 ½ cups of the stock and bring to a boil. Combine the remaining ½ 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, divide it into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about ¼-inch thick. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound a generous ⅓ cup 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 them on the parchment-lined baking sheet. Bake for 35 minutes, or until golden-brown. 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. Remove the empanadas from the oven. Cut an empanada open exposing the filling.
Spoon the gravy on the bottom of the plate. Place the cut empanada in the center of the plate. Dab the cilantro cream on top and dirty the rim. Garnish with red peppers, yellow peppers and fresh cilantro.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2305 broadcast 03-04-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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