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1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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2
In a mixing bowl combine the masa harina, flour, Southwest Seasoning, salt, and pepper; mix thoroughly.
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3
Cut the lard into the flour until the mixture resembles coarse meal.
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4
Stir in the water a little at a time, stirring gently.
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5
Knead the dough several times on a lightly floured surface, touching the dough as little as possible.
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6
Form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
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7
In a skillet, heat the olive oil.
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8
Season the duck meat with 1 teaspoon of the Southwest Seasoning.
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9
When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes.
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10
Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon of Essence.
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11
Cook, stirring, for 1 minute.
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12
Add the shallots and garlic and continue cooking for 1 minute.
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13
Stir in 1 1/2 cups of the stock and bring to a boil.
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14
Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture.
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15
Cook for 5 minutes over high heat.
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16
Remove from the heat and strain off the gravy.
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17
Return the gravy to a small saucepan and bring up to a gentle boil and let reduce for 5 minutes.
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18
Allow meat mixture to cool slightly.
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19
Divide the dough into 8 equal sections.
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20
Carefully roll each piece out between sheets of plastic wrap into a 5-inch circle.
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21
The dough must be handled with care to keep it from cracking.
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22
Brush the dough rounds with some of the egg wash.
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23
Mound the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork.
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24
Brush the tops of the empanadas with more egg wash; place them on the prepared baking sheet.
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25
Bake for 25 to 30 minutes or until golden brown.
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26
In a small mixing bowl, combine the sour cream, lemon juice and fresh chopped cilantro together.
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27
Mix thoroughly.
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28
Season with salt and pepper.
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29
To serve, spoon the gravy on the bottom of each plate.
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30
Place an empanada in the center of the plate.
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31
Dab the cilantro cream on top.
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32
Garnish with fresh cilantro and additional Essence, if desired.
