Season the duck leg quarters with salt, black pepper, garlic cloves, and thyme. Place in a baking dish and cover with duck fat. Cook in a low oven at 225°F (107°C) for 4 hours until tender.

Shred the Duck

Once cooked, remove the duck from the fat and shred the meat, discarding the bones and skin. Set aside.

Assemble the Empanadas

Preheat oven to 375°F (190°C). Place a small amount of shredded duck on each empanada dough circle, fold over, and crimp the edges to seal. Brush with egg wash.

Bake the Empanadas

Place the empanadas on a baking sheet and bake for 25-30 minutes until golden brown.

Ahiki Arugula & Herb Salad

Prepare the Salad

In a large bowl, combine arugula, parsley, and cilantro. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle dressing over the salad and toss to combine.

S.L Farms Cheese Crisps

Make Cheese Crisps

Preheat oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of shredded cheese. Sprinkle with paprika and garlic powder. Bake for 5-7 minutes until melted and crispy.

Chimichurri

Prepare Chimichurri

In a bowl, combine parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 15 minutes before serving.