20 Each, Premade Empanada 2 oz Dough Rounds

3 Pkgs Maple Leaf Farms Duck Breast Filets

20 Slices Plantains

2 Bunches Scallions, thinly sliced

1/2 Pound Jack Cheese, shredded

2 Eggs, lightly beaten

Mojito Salsa Verde

1 Cup Rum

1/4 Cup Granulated Sugar

1/4 Cup Honey

1 Jalapeno Pepper, minced

1/4 Teaspoon Chili Flakes

4 Limes Lime Zest & Lime Juice

2 Lemons Lemon Zest & Lemon Juice

2 Cups Fresh Mint, coarsely chopped

1 Bunch Scallions, coarsely chopped

1 Cup Cilantro, coarsely chopped

3 Garlic Cloves, minced

1 Shallot, minced

1. Prepare duck breasts according to package directions. Cool and slice thinly.

2. Layer duck breast, plantains, cheese and scallions on one side of pastry. Moisten edges of pastry with water; fold side with filling almost to the opposite side, allowing opposite pastry edge to extend 1/8 inch. Curl the extension over the top, then press gently to seal. Crimp with fork.

3. Make egg wash by mixing 2 eggs with 4 teaspoons of water. Brush egg wash onto each empanada. Pierce each empanada once with fork. Bake at 375°F for 10 minutes or until golden brown.

4. Make Mojito Salsa Verde by combining rum, granulated sugar and honey in a saucepan. Over medium low heat, bring to a boil. Add remaining ingredients, bring back to boil, stirring occasionally.

5. Serve sauce at room temperature with warm empanadas.