Duck Confit Empanada Recipe
Ahiki Arugula & Herb Salad | S.L Farms Cheese Crisps | Chimichurri
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Ingredients
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Duck Confit Empanada Dough
Duck Confit Filling
Ahiki Arugula & Herb Salad
S.L Farms Cheese Crisps
Chimichurri Sauce
Method
Prepare Duck Confit
- 1
Cook the Duck
In a large Dutch oven, place duck legs, cover with duck fat, and add garlic, thyme, bay leaves, salt, and pepper. Cook on low heat for about 2-3 hours until tender.
- 2
Cool and Shred
Once cooked, allow duck to cool, then shred the meat from the bones.
Make Empanada Dough
- 3
- 4
Roll and Cut
Roll out the dough on a floured surface and cut into circles.
Assemble Empanadas
- 5
Fill Empanadas
Place a spoonful of duck confit in the center of each dough circle, fold, and crimp the edges to seal.
- 6
Bake
Preheat oven to 375°F (190°C). Bake empanadas for 25-30 minutes until golden brown.
Prepare Salad
- 7
Make Cheese Crisps
- 8
Bake Cheese
Preheat oven to 400°F (200°C). On a baking sheet, place small mounds of cheese mixed with paprika. Bake for 5-7 minutes until melted and golden.
Prepare Chimichurri Sauce
- 9
Blend Ingredients
In a blender, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Blend until smooth and season with red pepper flakes.
