Duck Confit Empanada Recipe
Recipe information
Make Duck Confit Empanada in just 1h 30m. Ahiki Arugula & Herb Salad | S.L Farms Cheese Crisps | Chimichurri
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Ingredients
Duck Confit Empanada
Ahiki Arugula & Herb Salad
S.L Farms Cheese Crisps
Chimichurri
Duck Confit Empanada
1. Prepare the Duck Confit
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.
2. Shred the Duck
Once cooked, remove the duck from the fat and shred the meat, discarding the bones and skin. Set aside.
3. 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.
4. Bake the Empanadas
Place the empanadas on a baking sheet and bake for 25-30 minutes until golden brown.
Ahiki Arugula & Herb Salad
S.L Farms Cheese Crisps
6. 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
7. 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.
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