Duck Confit Empanadas
Ingredients
- 2 duck legs
- olive oil, for confit
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 teaspoons Gefen Paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon Gefen Garlic Powder
- 1/2 Granny Smith apple, grated
- salt, to taste
- pepper, to taste
- 20 empanada rounds, defrosted, at room temperature
- Gefen Canola Oil, for frying
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