Pulled Duck Empanadas | Gordon Food Service
1. Place the olive oil in a heated nonreactive rondeau. Add the onions and garlic and sauté until the onions are translucent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.ca.
Ingredients
- 30 ml Extra Virgin Olive Oil
- 340 g Jumbo Spanish Onions, diced
- 30 ml Chopped Garlic
- 340 g GFS Roasted Red Peppers, drained and diced
- 340 g GFS Green Salad Olives, chopped
- 170 g Raisins, chopped
- 1.6 kg Recipe: Braised Duck Legs & Thighs
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 360 ml Recipe: Chimichurri Sauce
- 2 kg Recipe: Empanada Dough
- 4 ct. Shell Eggs
- 1.7 L Recipe: Charred Poblano Pepper Sauce
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