Place all the ingredients, except the pastry, into a bowl and mix. Set aside.
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.
Preheat the oven to 190° C (375° F). Lightly beat the egg with a little water and brush the empanadas with this mixture.
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.
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