Duck Taquitos & Empanadas

With everyone in quarantine and obeying stay home orders, we thought it might be a good idea to share some of what we’ve been cooking up in our households during this time. Here are two easy recipes that feature our Duck Meat Confit. We know you’ll love them this weekend or any night of the week.

For The Filling:

• 1lb Duck Confit Meat
• 5 Yellow Potatoes (medium size)
• Corn Tortillas
• Quesos Frescos
• Store-bought Salsa Verde

Directions:

Peel and boil potatoes until fork-tender. In a skillet warm duck meat confit on low to medium heat. Once potatoes are fork-tender drain. You don’t want potatoes too soft you’d like them to have a little texture to them, not like mashed potatoes.

Pre-heat frying pan with oil. Mix duck and potato together for filling. Take corn tortilla and place filling on tortilla and roll. Fry each taquito in the oil for a couple minutes to form a crispy crust.

Top with salsa verde and crumbled queso fresco

For the Dough:

• Masarepa (Precooked Corn Flour) 1 1/2 cups
• 1 cup Hot Water
• 1 tablespoon of Vegetable Oil
• 1 packet of Goya Sazon with Azafrán (gives color and flavor)
• 1/2 teaspoon Salt

Directions:

Mix all ingredients together. Knead dough into a ball and let rest for 20 minutes. Roll out each ball into circular disks. Add filling and fold one end on to other and pinch ends together to ensure closure. Fry each empanada for about 2 minutes on each side.