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1
Preheat the oven to 375 degrees F.
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2
In a saute pan, heat the olive oil.
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3
Season the duck meat with 1 1/2 teaspoons Emeril's Southwest Seasoning.
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4
When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes.
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5
Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining Emeril's Southwest seasoning and saute for 1 minute.
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6
Add the shallots and garlic and continue sauteing for 1 minute.
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7
Stir in 1 1/2 cups of the stock and bring to a boil.
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8
Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture.
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9
Cook for 5 minutes over high heat.
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10
Remove from the heat and strain off the gravy.
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11
Return the gravy to a small saucepan, bring up to a boil, and let reduce for 5 minutes.
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12
Remove the Empanada Dough from the refrigerator, divide it into 4 equal sections about 3 inches long, and carefully roll each of them out between sheets of plastic wrap to an 8-inch circle, about 1/4 inch thick.
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13
The dough must be handled with care to keep it from cracking.
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14
Brush the dough rounds with some of the egg wash.
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15
Mound a generous 1/3 cup of 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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16
Brush the tops of the empanadas with more egg wash, place them on the parchment lined baking sheet.
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17
Bake for 35 minutes or until golden brown.
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18
In a small mixing bowl, combine the sour cream, lemon juice, and fresh chopped cilantro together.
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19
Mix thoroughly.
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20
Season with salt and pepper.
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21
Remove the empanadas from the oven.
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22
Cut an empanada open exposing the filling.
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23
Spoon the gravy on the bottom of the plate.
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24
Place the cut empanada in the center of the plate.
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25
Dab the cilantro cream on top and around the rim.
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26
Garnish with red peppers, yellow peppers, and fresh cilantro.
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27
In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, Emeril's Southwest Seasoning, salt, and pepper, and mix thoroughly.
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28
Cream in the lard, and add the water a little at a time, working the mixture until all is completely incorporated.
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29
Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
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30
Combine all ingredients thoroughly.
