A sophisticated twist on traditional Mexican street food, featuring tender smoked duck, sweet Mission figs, and a velvet-smooth white mole dipping sauce.
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Elevate your next gathering with these Smoked Duck & Fig Empanadas. This recipe bridges the gap between rustic Mexican tradition and modern fine dining. The richness of the smoked duck pairs exquisitely with the honeyed sweetness of Mission figs, all encased in a buttery, flaky crust. The real star, however, is the Mole Blanco—a rare, elegant white sauce made from pine nuts and white chocolate that provides a silky, luxurious finish.
Ingredients
The Flaky Crust
- 2 cups All-purpose flour
- 1/2 cup Chilled lard (traditional) or high-quality unsalted butter, cubed
- 1/2 cup Ice-cold water
- 1 tsp Sea salt
- 1 Egg (for egg wash)
Smoked Duck Filling
- 2 Smoked duck breasts (approx. 12 oz), skin removed and finely diced
- 1/2 cup Dried Mission figs, finely chopped
- 2 tbsp Shallots, minced
- 1 tsp Fresh thyme leaves
- 4 oz Creamy goat cheese, crumbled
- Salt and cracked black pepper to taste
Mole Blanco Cream
- 1/2 cup Pine nuts, lightly toasted
- 1/4 cup White chocolate chips (high cocoa butter content)
- 1/2 cup Chicken stock
- 1/2 cup Heavy cream
- 1/4 tsp Ground cinnamon
- A pinch of ground cloves
- 1/2 tsp Xanthan gum (optional, for extra silkiness)
Cooking Instructions
1. Prepare the Pastry
In a large bowl, whisk the flour and salt. Add the chilled lard or butter. Using a pastry cutter or your fingertips, work the fat into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Wrap in plastic and refrigerate for at least 30 minutes.
2. Craft the Filling
In a small pan over medium heat, sauté the shallots in a touch of oil until translucent. In a mixing bowl, combine the diced smoked duck, chopped figs, sautéed shallots, and thyme. Once the mixture has cooled slightly, gently fold in the goat cheese crumbles. Season with salt and pepper.
3. Assemble the Empanadas
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 4-inch circular cutter to stamp out discs. Place 1.5 tablespoons of filling in the center of each disc. Fold the dough over to create a half-moon shape. Press the edges to seal and crimp with a fork or create a traditional repulge (braid).
4. Bake to Golden Perfection
Arrange the empanadas on a parchment-lined baking sheet. Brush the tops generously with a beaten egg. Bake for 15–18 minutes, or until the pastry is a deep golden brown and crisp.
5. Prepare the Mole Blanco Cream
While the empanadas bake, place the toasted pine nuts, chicken stock, and heavy cream in a high-speed blender. Blend until completely smooth. Transfer to a small saucepan over medium-low heat. Stir in the white chocolate chips, cinnamon, and cloves. Whisk constantly until the chocolate is melted and the sauce coats the back of a spoon. Do not let it boil vigorously.
Serving Suggestions
- Plating: Arrange three empanadas on a slate board. Drizzle a small amount of the Mole Blanco over one corner, and serve the remaining sauce in a warm ceramic ramekin for dipping.
- Garnish: Dust with a tiny pinch of smoked paprika and micro-cilantro for a pop of color and earthiness.
- Pairing: These pair beautifully with a crisp Mexican Chardonnay or a smoky Mezcal Negroni.
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