Spicy Duck Empanadas With Fire Sauce And Cilantro Cream Recipe

• 1 c. Masa harina
• 1/2 c. Flour
• 1/2 c. Yellow cornmeal
• 1/2 tsp Baking pwdr
• 1/2 tsp Southwest Spice see * Note
• 1/2 tsp Salt
• 1/2 tsp Fresh-grnd black pepper
• 1 Tbsp. Lard
• 1 c. Hot water
• 1/2 lb Duck breast shredded
• 1 Tbsp. Southwest Spice
• 1 Tbsp. Extra virgin olive oil
• 1/2 c. Fresh sweet corn kernels
• 1/4 c. Seeded and minced poblano, new mexican
•     green or possibly anaheim chile pepper
• 1 tsp Salt
• 1/2 tsp Crushed red pepper flakes
•     Freshly grnd black pepper 4 turns
• 3 Tbsp. Chopped shallots
• 1 Tbsp. Chopped garlic
• 2 c. Beef stock divided
• 2 tsp Cornstarch
• 1 lrg Egg beaten with
• 2 Tbsp. Water
• 1/2 c. Lowfat sour cream
•     Juice of one lemon
• 2 Tbsp. Minced cilantro
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. Brunoise red peppers
• 2 Tbsp. Brunoise yellow peppers
•     Fresh cilantro sprigs

Directions