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Spicy Duck Empanadas with Fire Sauce and Cilantro Cream (Padma Lakshmi) Recipe

Spicy Duck Empanadas with Fire Sauce and Cilantro Cream (Padma Lakshmi) Recipe

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Spicy Duck Empanadas with Fire Sauce and Cilantro Cream (Padma Lakshmi)

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Ingredients:

Serving

1 cup masa harina
1 cup all-purpose flour
1/2 tsp emeril's southwest seasoning , recipe follows
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup lard
1/2 cup ice water
2 cups cooked, shredded duck meat
2 tsp emeril's southwest seasoning , recipe follows
1 tbsp olive oil
1/2 cup fresh sweet corn kernels
1/4 cup seeded and chopped poblano peppers
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
4 turns freshly ground black pepper
3 tbsp minced shallots
1 tbsp minced garlic
2 cups beef stock
2 tsp cornstarch
1 large egg, beaten with 2 tbsp water
1/2 cup sour cream
1 tbsp fresh lemon juice
2 tbsp chopped cilantro leaves
kosher salt and freshly ground black pepper
fresh cilantro sprigs, for garnish

Directions:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
In a mixing bowl combine the masa harina, flour, Southwest Seasoning, salt, and pepper; mix thoroughly. Cut the lard into the flour until the mixture resembles coarse meal. Stir in the water a little at a time, stirring gently. Knead the dough several times on a lightly floured surface, touching the dough as little as possible. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
In a skillet, heat the olive oil. Season the duck meat with 1 teaspoon of the 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 1 teaspoon of Essence. Cook, stirring, for 1 minute. Add the shallots and garlic and continue cooking 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 and bring up to a gentle boil and let reduce for 5 minutes. Allow meat mixture to cool slightly.
Divide the dough into 8 equal sections. Carefully roll each piece out between sheets of plastic wrap into a 5-inch circle. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound 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 prepared baking sheet. Bake for 25 to 30 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.
To serve, spoon the gravy on the bottom of each plate. Place an empanada in the center of the plate. Dab the cilantro cream on top. Garnish with fresh cilantro and additional Essence, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.89 Kcal (1457 kJ)
Calories from fat	190.7 Kcal
		% Daily Value*
Total Fat	21.19g	33%
Cholesterol	71.9mg	24%
Sodium	529.71mg	22%
Potassium	363.77mg	8%
Total Carbs	24.98g	8%
Sugars	1.78g	7%
Dietary Fiber	2.04g	8%
Protein	13.96g	28%
Vitamin C	8.5mg	14%
Iron	1.6mg	9%
Calcium	73.1mg	7%

Amount Per 100 g
Calories	158.57 Kcal (664 kJ)
Calories from fat	86.92 Kcal
		% Daily Value*
Total Fat	9.66g	33%
Cholesterol	32.77mg	24%
Sodium	241.44mg	22%
Potassium	165.81mg	8%
Total Carbs	11.39g	8%
Sugars	0.81g	7%
Dietary Fiber	0.93g	8%
Protein	6.36g	28%
Vitamin C	3.9mg	14%
Iron	0.7mg	9%
Calcium	33.3mg	7%

* 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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