Smoked Duck and Porcini Empanadas with Blackberry Mostarda

La Crema Tasting Room

235 Healdsburg Ave
Healdsburg, CA 95448

These savory little hand pies are a perfect pairing with La Crema Los Carneros Pinot Noir, especially with the blackberry mostarda bridging the flavors even closer together. The filling and the dough can be made ahead of time, and the recipe can be easily adapted to make tartlets to serve as canapés during the holidays. Smoked duck breast should be readily available at gourmet markets or online.

Blackberry Mostarda

  • 2 pounds blackberries
  • 2 cups sugar
  • 1/4 cup mustard seeds
  • 1/4 cup canola oil
  • 2 teaspoons dry mustard
To prepare the blackberry mostarda, in a large bowl, combine the blackberries, sugar and mustard seeds and cover with cheesecloth. Let stand at room temperature overnight. 

Strain all of the liquid from the blackberry mixture into a saucepan and bring to a boil. Remove from the heat and let the liquid cool for 5 minutes, then pour back over the fruit. Repeat this process for 3 days. 

On the fourth day, in a small bowl, whisk together the canola oil and dry mustard. Strain the liquid from the blackberry mixture into a pot and reduce the liquid to a syrupy consistency. Stir in the canola oil mixture and combine with the blackberry mixture. Serve the mostarda as a condiment with the empanadas. It also makes a great complement to cheese, latkes and meats.

Empanada Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup lard
  • 1 teaspoon Champagne vinegar
  • 1 cup cold water
To prepare the dough, in a large bowl, whisk together the flour and salt. Using a pastry blender or a fork, cut in the lard until the flour mixture resembles chunky sand.

Make a well in the center of the flour and add the vinegar and about 3/4 cup of the cold water. Stir with a fork until a shaggy dough forms. If all of the flour has not been moistened, add the remaining water 1 tablespoon at a time.

Turn the dough out onto a work surface and gently knead until smooth. Divide the dough into 12 equal pieces and roll out 1/8 inch thick. Using a cookie cutter or tracing a bowl with a knife, cut into rounds. 

The dough rounds can be filled immediately and baked. If not using immediately, stack the rounds on top of each other, with a piece of parchment paper in between each one, and refrigerate.

Duck and Porcini Filling

  • 3 tablespoons canola oil
  • 2 pounds smoked duck breast, diced
  • 1 pound wild porcini mushrooms, diced
  • Salt and freshly ground pepper, to taste
  • 1 red onion, sliced
  • 1 tablespoon chopped garlic
  • 2 tablespoons ground cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon piment d'Espelette
  • 2 tablespoons tomato paste
  • 3/4 cup dried currants
  • 1/2 cup red wine
  • 1 egg
To prepare the filling, in a large sauté pan over medium-high heat, warm the canola oil. Add the duck breast and cook, stirring occasionally, for 2 minutes. Add the mushrooms and season with salt and pepper. Add the onion, garlic, cumin, turmeric and piment d'Espelette and cook, stirring occasionally, for 3 minutes. Add the tomato paste and currants and cook, stirring occasionally, for 2 minutes. Add the wine, reduce the heat and cook until the liquid is reduced. Transfer the filling to a rectangular baking dish and refrigerate until cool.

Preheat the oven to 350°F.

To assemble the empanadas, place 2 tablespoons of the filling in the center of each dough round. Fold it in half and crimp the edges. In a small bowl, whisk the egg and brush the egg wash over the top and the crimps of the empanadas. Place the empanadas on a baking sheet.

Transfer to the oven and bake until golden brown, 18 to 20 minutes. Serve hot with the blackberry mostarda.

La Crema Tasting Room

235 Healdsburg Ave
Healdsburg, CA 95448