Last Bite | An appetizer that's just ducky - The Kansas City Star, Pete Dulin (special to The Star)

Carl Thorne-Thomsen, executive chef and co-owner of Story in Prairie Village, uses duck for this savory version of empanadas, a stuffed pastry found throughout Spain and Latin America. Look for duck meat at McGonigle's or the frozen section of the supermarket meat department.


Prepare empanada dough by mixing 1 cup all-purpose flour, 1/4 cup canola oil, 1/2 teaspoon salt and 2 ounces water in a bowl. Knead gently and briefly until dough forms a smooth ball. Refrigerate one hour.


Finely dice 2 pounds of duck leg or breast meat. Brown meat in a large hot saut√© pan, seasoning with salt and pepper to taste. Add 1 small minced yellow onion, 1 peeled and shredded carrot, 2 cloves minced garlic and 1 tablespoon tomato paste. Cook 4-5 minutes.


Add 2 cups duck or chicken stock, 1 tablespoon lemon juice, 1 teaspoon fresh thyme and additional salt and pepper. Cover pan, lower heat and simmer for 30 minutes. 


Divide dough into 3-4 pieces and roll into thin sheets. Using a 3-inch ring cutter, stamp circles out of the dough. Place a teaspoon of duck mixture in each circle and fold into a half moon. Pour 1/4 cup canola oil in a deep pan, heat medium-high (350 degrees) and fry empanadas until light brown in color. Serve with guacamole or sauce of your choice.