INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA30
Preheat the fryer. In a saute pan, heat the olive oil. Season the duck
meat. When the pan is hot, add the duck and stir-fry for 1 minute. Stir in
the corn, peppers, salt, red pepper flakes, black pepper, and the remaining
1 teaspoon Southwest seasoning and saute for 1 minutes. Add the shallots
and garlic and continue sauteéing for 1 minute. Stir in 11/2 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 boil and let reduce for 5 minutes. Remove
the dough from the refrigerator, and cut the dough into 12 pieces. Using
your fingers, gingerly press the dough out into small circles, about
1/8-inch thick. The dough must be handled with care to keep it from
cracking. Brush the dough rounds with some of the egg wash. Spoon a heaping
spoon of 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 the empanadas in the hot oil and
fry until golden brown, about 3 to 4 minutes Remove from the oil and drain
on a paper-lined baking sheet. Season the empanadas with salt and pepper.
For cilantro cream: In a small mixing bowl, combine the sour cream, lemon
juice, and fresh chopped cilantro together. Mix thoroughly. Season with
salt and pepper. Roll the empanadas up in parchment paper and cut the
empanadas in half. Drizzle the gravy in the center of the halved empanada
and top with the cilantro sour cream.
Yield: about 12 dozen
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998

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