Asian Duck Empanada with Cherry Ginger Sauce

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