Duck Empanada with Ancho Chili Raspberry Reduction

Winner, 2001 Duck Recipe Contest, Chef Jared Porter

Serving Size {6 Servings}

Ingredients


Empanadas:


4 Maple Leaf Farms Duck Legs


2 Poblano Chilies


As Needed Salt, Cayenne Pepper


18 Phyllo Dough Sheets


As Needed Melted Butter


6 oz Manchego Cheese, shredded


Chili Raspberry Reduction


6 oz Duck Stock or Chicken Stock


5 oz Raspberry Puree


2 Dried Ancho Chiles


As Needed Cornstarch Slurry


Garnish:


1 oz Baby Greens Arrangement


As Needed Balsamic or Sherry Vinegar


30 Fresh Raspberries

Directions

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Empanadas: 1. Roast duck legs in a 375°F oven, skin side down, until fork tender. Remove from oven; let rest 2 to 3 minutes. Remove fat; discard. Remove duck meat; shred and reserve.


2. Roast chiles on an open flame until blistered. Place in covered bowl for 15 minutes. Remove skin and seeds; cut into brunoise. Combine duck meat and chilies. Season with salt and cayenne pepper.


3. At service, cut phyllo sheets in half. Layer 3 half sheets per portion. To prevent drying, keep phyllo covered with a moist towel. Brush butter over a portion of phyllo. Place 2 oz. of duck mixture across bottom; top with 1 oz. Manchego cheese. Tightly roll phyllo over filling. Roll phyllo half way up and tuck in edges. Continue to roll to the end of the phyllo sheet. Seal edge and brush top with melted butter. Bake seam side down in 350°F oven 10 to 20 minutes or until golden brown. Remove from oven; let rest 1 to 2 minutes.


Ancho Chili Raspberry Reduction: 4. Bring stock and puree to a boil; reduce to a simmer. Add chiles. Steep chiles in sauce; reduce by half. Strain sauce through a fine chinoise, pressing chiles. Thicken sauce with cornstarch slurry, if needed. Keep warm.


To Serve: 5. Slice empanada ends off with serrated knife. Slice 1/3 of the empanada on the bias and the remaining portion in half. Place 3 pieces on plate. Drizzle with 1oz. reduction. Garnish with baby greens that have been lightly drizzled with vinegar and raspberries. Serve hot.




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