Cooking time

Duck Confit and Onion Empanadas with Mango and Ginger Salsa

  • Preparation : 50 minutes
  • Cooking : 25 minutes
  • Portions : 8 empanadas


  • 2 Brome Lake confit duck legs, shredded
  • 250 ml (1 cup) corn relish
  • 3 shallots, sliced
  • 3 tbsp (45 ml) onion confit or preserve
  • 2 pinches allspice
  • 2 balls (approx. 454 g) pastry or puff pastry (homemade or purchased)
  • 1 egg
  • Quick mango & ginger salsa (see Accompaniment)
  • Quick mango & ginger salsa
  • 375 - 500 ml (1½  - 2 cups) salsa of your choice
  • 1 mango, cut into small cubes
  • 15 ml (1 tbsp) fresh ginger, finely grated


  1. Place all the ingredients, except the pastry, into a bowl and mix. Set aside.

  2. Divide each ball of pastry into 4 equal pieces. On a floured surface, roll the pastry into circles about 6" (15 cm) in diameter. The pastry should not be too thin. Put about 45-60 ml (3-4 tbsp) of the duck confit mixture on one half of each pastry circle. Wet the edges with a little water and close each empanada to form a semicircle.

  3. Preheat the oven to 190° C (375° F). Lightly beat the egg with a little water and brush the empanadas with this mixture.

  4. Place the empanadas on a large baking sheet and cook for 25 minutes or until golden brown. Serve hot with quick mango and ginger salsa and a green salad.

  5. Quick mango & ginger salsa
  6. Put all the ingredients in a bowl and mix well. This salsa goes perfectly with duck. Keep refrigerated, well-covered.

Recipe developed by Nicolas Vallée, professional chef

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