Argentinian Pulled Duck Empanadas
A twist on traditional empanadas, filled with tender pulled duck and spices.
Ingredients
- ●2 Duck legsbone-in
- ●1 package Midnight empanada doughhomemade or store-bought
- ●1/4 cup Hearty red winefor duck braising liquid
- ●1 tsp Argentinian spicesdried oregano and cumin
- ●1/2 tsp Saltto taste
- ●1/4 tsp Black pepperto taste
- ●2 tbsp Pulled duck fatoptional
- ●1/4 cup Green onionschopped for garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the duck legs with salt, black pepper, and argentinian spices.
- 3
Heat the hearty red wine in a large Dutch oven over medium-high heat.
- 4
Sear the duck legs until browned on all sides, about 5 minutes per side.
- 5
Transfer the duck legs to a large bowl and cover with aluminum foil.
- 6
Braise the duck in the oven for 30 minutes, or until tender.
- 7
Shred the duck with two forks and set aside.
- 8
Roll out the midnight empanada dough to a thickness of about 1/8 inch.
- 9
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 10
Place a spoonful of the pulled duck in the center of each dough circle.
- 11
Fold the dough in half to form a half-circle and press the edges together to seal the empanada.
- 12
Brush the tops with pulled duck fat and bake in the oven for 20-25 minutes, or until golden brown.