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
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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
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6
1 Tbsp. grated Ginger
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7
2 tsp. Sesame Oil
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8
1 tsp. Allspice
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9
1 Tbsp. Garlic Chili Sauce
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10
2 Tbsp. Hoisin Sauce
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11
1 Tbsp. Oyster Sauce
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12
1 Tbsp. Soy Sauce
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13
1 Tbsp. Fresh Mint, minced
-
14
2 Tbsp. Cilantro, minced
-
15
2 Tbsp. Duck Stock
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16
Salt and Pepper, to taste
Sauce
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1
12 oz. jar Cherry Preserves
-
2
1 tsp. grated Orange Zest
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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