Duck Confit Empanada recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›GOEN Dining + Bar›Duck Confit Empanada Recipe

Duck Confit Empanada Recipe

Inspired by GOEN Dining + Bar
Time5h
Serves6

Ahiki Arugula & Herb Salad | S.L Farms Cheese Crisps | Chimichurri

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Ingredients

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Duck Confit Empanada

Method

Preparation and Assembly

  1. 1

    Prepare the Duck Confit

    In a large bowl, season the duck legs with salt, black pepper, minced garlic, and thyme. Cover and marinate for at least 12 hours in the refrigerator.

  2. 2

    Cook the Duck

    Preheat your oven to 300°F (150°C). Place the marinated duck legs in a baking dish and cover with duck fat. Bake for 2-3 hours until the meat is tender and falling off the bone. Allow to cool, then shred the meat.

  3. 3

    Make the Empanadas

    Preheat your oven to 375°F (190°C). Take empanada dough and fill each round with a spoonful of shredded duck confit. Fold over and seal the edges with a fork. Brush with egg wash.

  4. 4

    Bake the Empanadas

    Place the empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown.

  5. 5

    Prepare the Salad

    In a bowl, mix arugula and mixed herbs. Drizzle with olive oil and season with salt and pepper to taste.

  6. 6

    Serve

    Serve the empanadas hot with a side of arugula and herb salad and S.L Farms cheese crisps. Drizzle chimichurri sauce over the salad.

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