Preheat the oven to 375 degrees F.
In a saute pan, heat the olive oil. Season the duck meat with 1 1/2 teaspoons Emeril's Southwest Seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining Emeril's Southwest seasoning and saute for 1 minute. Add the shallots and garlic and continue sauteing for 1 minute. Stir in 1 1/2 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, bring up to a boil, and let reduce for 5 minutes.
Remove the Empanada 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 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.
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 around the rim. Garnish with red peppers, yellow peppers, and fresh cilantro.
Empanada Dough:
In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Emeril's Southwest Seasoning, 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.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	626.66 Kcal (2624 kJ)
Calories from fat	239.45 Kcal
		% Daily Value*
Total Fat	26.61g	41%
Cholesterol	140.67mg	47%
Sodium	3825.99mg	159%
Potassium	957.11mg	20%
Total Carbs	71.89g	24%
Sugars	3.2g	13%
Dietary Fiber	11.23g	45%
Protein	30.9g	62%
Vitamin C	10.5mg	17%
Vitamin A	0.1mg	4%
Iron	8.1mg	45%
Calcium	293.1mg	29%

Amount Per 100 g
Calories	130.78 Kcal (548 kJ)
Calories from fat	49.97 Kcal
		% Daily Value*
Total Fat	5.55g	41%
Cholesterol	29.36mg	47%
Sodium	798.45mg	159%
Potassium	199.74mg	20%
Total Carbs	15g	24%
Sugars	0.67g	13%
Dietary Fiber	2.34g	45%
Protein	6.45g	62%
Vitamin C	2.2mg	17%
Iron	1.7mg	45%
Calcium	61.2mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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