Duck confit empanadas
Duck confit empanadas

Preparation time 50 minutes

Total time: 1 hour 15 minutes

Ingredients

Quick mango and ginger salsa

  1. 375–500 mL (1 1/2–2 cups) your choice of salsa
  2. 1 mango, diced
  3. 15 mL (1 tbsp.) finely grated fresh ginger

Empanadas

  1. 2 Brome Lake Duck Legs Confit, shredded (meat only)
  2. 250 mL (1 cup) spicy corn relish
  3. 3 green onions, sliced, or 1 Vidalia onion, finely chopped
  4. 45 mL (3 tbsp.) onion confit or jelly
  5. 2 pinches allspice
  6. 2 balls homemade or store-bought shortcrust pastry (about 454 g or 1 lb.)
  7. 1 egg

Directions

This recipe is courtesy of Brome Lake Ducks.

Quick mango and ginger salsa

  1. Combine all ingredients in a bowl and mix well. Refrigerate in an airtight container.

Empanadas

  1. Preheat oven to 190°C (375°F).
  2. Combine all ingredients except shortcrust pastry and egg in a bowl. Set aside.
  3. Divide each ball of pastry into 4 small balls the same size, for a total of 8 small balls.
  4. On a floured surface, roll out each ball into a circle about 15 cm (6 in.) in diameter, ensuring pastry is not too thin.
  5. Place about 45 to 60 mL (3 to 4 tbsp.) of reserved duck leg confit mixture on one half of each circle. 
  6. Moisten edges of circles with a little water, fold in half, and press edges together.
  7. Combine egg with a little water and brush empanadas with mixture. 
  8. Place empanadas on a large baking sheet and bake for 25 minutes or until golden. 
  9. Serve warm empanadas with salsa and green salad.

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