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1
Preheat the fryer.
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2
In a saute pan, heat the olive oil.
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3
Season the duck meat.
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4
When the pan is hot, add the duck and stir-fry for 1 minute.
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5
Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest seasoning and saute for 1 minutes.
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6
Add the shallots and garlic and continue sauteeing 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 and bring up to a boil and let reduce for 5 minutes.
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12
Remove the dough from the refrigerator, and cut the dough into 12 pieces.
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13
Using your fingers, gingerly press the dough out into small circles, about 1/8-inch thick.
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14
The dough must be handled with care to keep it from cracking.
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15
Brush the dough rounds with some of the egg wash. Spoon a heaping spoon 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 the empanadas in the hot oil and fry until golden brown, about 3 to 4 minutes Remove from the oil and drain on a paper-lined baking sheet.
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17
Season the empanadas with salt and pepper.
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18
For cilantro cream: 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
Roll the empanadas up in parchment paper and cut the empanadas in half.
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22
Drizzle the gravy in the center of the halved empanada and top with the cilantro sour cream
