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Ingredients

• DOUGH:
• 1 cup masa harina
• 1 cup all-purpose flour
• 1/2 teaspoon Emeril's Southwest Essence
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup lard
• 1/2 cup ice water
• FILLING:
• 2 cups cooked, shredded duck meat
• 2 teaspoons Emeril's Southwest Essence
• 1 tablespoon olive oil
• 1/2 cup fresh sweet corn kernels
• 1/4 cup seeded and chopped poblano peppers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 4 turns freshly ground black pepper
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 cups beef stock
• 2 teaspoons cornstarch
• 1 large egg, beaten with 2 tablespoons water
• CILANTRO CREAM:
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro leaves
• Kosher salt and freshly ground black pepper
• Fresh cilantro sprigs, for garnish

Description

Spicy Duck Empanadas With Fire Sauce And Cilantro Cream

Emerils