Duck Breast Mojito Empanada

Discover a twist on traditional empanadas with this recipe's Mojito Salsa Verde. Sweet and spicy with a deep flavor, this salsa is the perfect complement to the moist meat-and-cheese filling.

Created by Chef Michael O'Donnell for Maple Leaf Farms

Ingredients

  • 20 each, Premade Empanada 2 oz Dough Rounds
  • 20 slices Plantains
  • 2 bunches Scallions, thinly sliced
  • 1/2 lb Shredded Monterey Jack Cheese
  • 2 Eggs, lightly beaten
  • 4 tsp Water
  • 1 cup Rum
  • 1/4 cup Granulated Sugar
  • 1/4 cup Honey
  • 1 Jalapeno Pepper, minced
  • 1/4 tsp 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 cloves Garlic, minced
  • 1 Shallot, minced

Direction

Empanada:

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

Mojito Salsa Verde:

  • 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.
  • Serve sauce at room temperature with warm empanadas.
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