Cullinary Stirrings

Duck Confit Empanada with Smoked Tomato MayonnaiseDuck Empanada with Smoked Tomato Mayo

A typical street food with unconventional flair, this empanada is bursting with flavorful duck confit, paired with a sweet and smoky tomato vinaigrette. A multi-cultural experience in itself, this dish features flavors from Latin America, France and Asia.

Chef Gene Moss
Omni La Mansion del Rio

Serves 1 Empanada

2 oz
Duck, Confit
2 TB
Marinated Cabbage
1 ea.
Empanada Shell
4 TB
Smoked Tomato Mayonnaise
Smoked Tomato Vinaigrette  
5 ea.      Roma Tomato, Cut in Half
1 ea.
Shallot, Minced
5 ea.
Garlic Clove
4 cups
Olive Oil
3/4 cup
Sherry Vinegar
4 TB
Dijon Mustard
Smoked Tomato Mayonnaise
1/2 cup
1/2 cup
Vinaigrette Recipe (above)
Marinated Cabbage
2 cups Napa Cabbage, Rough Chop
3/4 cup
Rice Wine Vinegar
2 TB
Cilantro, Chopped
2 TB
Basil, Chopped
 2 TB
Mint, Chopped
1 1/2 tsp Cayenne Pepper
1 ea. Egg, Whisked


Empanada Assembly
Add duck confit and marinated cabbage to empanada shell
Seal with egg and press with fork
Deep fry at 350 degrees for 3 minutes or until golden brown
Serve with smoked tomato mayonnaise

Smoked Tomato Mayo Assembly
1. Cut Roma tomatoes in half and smoke at 350 degrees for 30 minutes
2.  Add tomatoes, shallots, garlic, vinegar, and salt & pepper to blender and slowly add oil to emulsify
3. Mix equal parts mayonnaise and vinaigrette. Whisk to complete. Serve with empanada