Spicy Duck Empanadas with Gravy
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Duck breast; shredded |
| 1 | tb | Southwest seasoning |
| 1 | tb | Olive oil |
| 1/2 | c | Fresh sweet corn kernels |
| 1/4 | c | Seeded and chopped poblano; New Mexican green or Anaheim Chile pepper |
| 1 | ts | Salt |
| 1/2 | ts | Crushed red pepper flakes |
| 4 | Turns freshly ground black pepper | |
| 3 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | c | Beef stock; in all |
| 2 | ts | Cornstarch |
| 1 | lg | Egg; beaten with 2 tablespoons water |
| 1/2 | c | Sour cream |
| 2 | tb | Chopped cilantro |
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