Asian Duck Empanada with Cherry Ginger Sauce

Student Grand Prize Winner 2013 Chef Recipe Contest, Raquel Kramer


Prep Time {2 hr}

Cook Time {35 min }

Serving Size {12 servings}


2-1/4 cups flour
1-1/2 tsp. Salt
1/3 cups Water
1 Egg
1 stick cold Butter, cut into 1/2-inch pieces
1 Tbsp. White Vinegar

2 Maple Leaf Farms Duck Breasts with skin
4 Scallions, sliced thinly
1 large Carrot, julienned
1/2 Jalapeno, seeded and minced
1 clove Garlic, minced
1 Tbsp. grated Ginger
2 tsp. Sesame Oil
1 tsp. Allspice
1 Tbsp. Garlic Chili Sauce
2 Tbsp. Hoisin Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Soy Sauce
1 Tbsp. Fresh Mint, minced
2 Tbsp. Cilantro, minced
2 Tbsp. Duck Stock
Salt and Pepper, to taste

12 oz. jar Cherry Preserves
1 tsp. grated Orange Zest
1 clove Garlic, grated
1 1/2 Tbsp. Ginger, grated
1 Tbsp. Soy Sauce
1/4 tsp. Cayenne Pepper
1/4 cups Red Wine Vinegar


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1. Sift flour and salt in a large bowl. Blend in cold butter with finger tips, until you form a course meal.
2. Create a well in the flour, add egg, water and vinegar and beat egg.
3. Using a fork, mix everything together until just incorporated.
4. Turn out onto a floured surface and knead to bring everything together.
5. Form into a flat disc, wrap and chill for 1 hour.
6. Cut chilled dough in half and roll each piece about 1/8 of an inch thick and cut 3-inch circles.

1. Season duck with salt, pepper and allspice.
2. Over medium high heat sear the duck skin-side down for 5 minutes, flip and continue for 3 minutes.
3. Finish in a 375°F oven for about 7 minutes.
4. Cool duck and chop roughly into small pieces.
5. Mix remaining ingredients and fold in duck.

1. In a medium sauce pan add all ingredients.
2. Bring to a simmer and cook for about 5 minutes.

1. Preheat oven to 375°F.
2. On a lightly floured surface arrange dough rounds.
3. Place 1 tablespoon of filling on each round. With your finger, place a little water on the edge of the dough and fold together.
4. With a fork, lightly press around the edge to seal it.
5. Brush with melted butter and place on a baking sheet.
6. Bake to 12-15 minutes until golden in color.
7. Serve with cherry ginger sauce.

2013 Chef Recipe Contest

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