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Receta Spicy Duck Empanadas With Fire Sauce And Cilantro Cream
by Global Cookbook

Spicy Duck Empanadas With Fire Sauce And Cilantro Cream
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Ingredientes

  • 1 c. Masa harina
  • 1/2 c. Flour
  • 1/2 c. Yellow cornmeal
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Southwest Spice see * Note
  • 1/2 tsp Salt
  • 1/2 tsp Fresh-grnd black pepper
  • 1 Tbsp. Lard
  • 1 c. Hot water
  • 1/2 lb Duck breast shredded
  • 1 Tbsp. Southwest Spice
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Fresh sweet corn kernels
  • 1/4 c. Seeded and minced poblano, new mexican
  •     green or possibly anaheim chile pepper
  • 1 tsp Salt
  • 1/2 tsp Crushed red pepper flakes
  •     Freshly grnd black pepper 4 turns
  • 3 Tbsp. Chopped shallots
  • 1 Tbsp. Chopped garlic
  • 2 c. Beef stock divided
  • 2 tsp Cornstarch
  • 1 lrg Egg beaten with
  • 2 Tbsp. Water
  • 1/2 c. Lowfat sour cream
  •     Juice of one lemon
  • 2 Tbsp. Minced cilantro
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. Brunoise red peppers
  • 2 Tbsp. Brunoise yellow peppers
  •     Fresh cilantro sprigs

Direcciones

  1. Preheat the oven to 375 degrees.
  2. For the dough: In a mixing bowl combine the masa harina, flour, cornmeal, baking pwdr, Southwest Spice, salt and pepper and mix thoroughly. Cream in the lard and add in the water a little at a time, working the mix till all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and chill for about 20 min.
  3. For the filling: In a saute/fry pan, heat the extra virgin olive oil. Season the duck meat with some Southwest seasoning. When the pan is smoking warm, add in the duck and stir-fry for 1 1/2 min. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 tsp. Southwest seasoning and saute/fry for 1 minute. Add in the shallots and garlic and continue sauteing for 1 minute. Stir in 1 1/2 c. of the stock and bring to a boil. Combine the remaining 1/2 c. stock with the cornstarch and whisk into the filling mix. Cook for 5 min 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 min.
  4. 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 1/4-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 1/3 c. of the filling in the middle of each round of dough, fold over to create 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 min, or possibly till golden brown-brown.
  5. For cilantro cream: In a small mixing bowl, combine the lowfat sour cream, lemon juice and fresh minced 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.
  6. This recipe yields 4 servings.