Asian Duck Empanada with Cherry Ginger Sauce

Asian duck empanada with cherry ginger sauce

Student Grand Prize Winner 2013 Chef Recipe Contest, Raquel Kramer

Ingredients

Dough

  • 1

    2-1/4 cups flour

  • 2

    1-1/2 tsp. Salt

  • 3

    1/3 cups Water

  • 4

    1 Egg

  • 5

    1 stick cold Butter, cut into 1/2-inch pieces

  • 6

    1 Tbsp. White Vinegar

Filling

  • 1

    2 Maple Leaf Farms Duck Breasts with skin

  • 2

    4 Scallions, sliced thinly

  • 3

    1 large Carrot, julienned

  • 4

    1/2 Jalapeno, seeded and minced

  • 5

    1 clove Garlic, minced

  • 6

    1 Tbsp. grated Ginger

  • 7

    2 tsp. Sesame Oil

  • 8

    1 tsp. Allspice

  • 9

    1 Tbsp. Garlic Chili Sauce

  • 10

    2 Tbsp. Hoisin Sauce

  • 11

    1 Tbsp. Oyster Sauce

  • 12

    1 Tbsp. Soy Sauce

  • 13

    1 Tbsp. Fresh Mint, minced

  • 14

    2 Tbsp. Cilantro, minced

  • 15

    2 Tbsp. Duck Stock

  • 16

    Salt and Pepper, to taste

Sauce

  • 1

    12 oz. jar Cherry Preserves

  • 2

    1 tsp. grated Orange Zest

  • 3

    1 clove Garlic, grated

  • 4

    1 1/2 Tbsp. Ginger, grated

  • 5

    1 Tbsp. Soy Sauce

  • 6

    1/4 tsp. Cayenne Pepper

  • 7

    1/4 cups Red Wine Vinegar

Prep Time: 2 hours
Cook Time: 35 mins
Ready Time: 2 Hours 30 Minutes
Servings: 12