Whether you’re a hunter or simply the family chef, there’s something special about a meal that comes straight from the field to your table. Duck hunting has long been a favorite pastime within my family, an hobby that my father passed down to me, that was once passed down to him. You may have a different connection to the hunt, but there’s one thing we all share – a deep connection to nature, and a respect for the environment and animals that provide our food. Knowing where each meal comes from and caring for the land, and its wildlife ensures future generations can experience these traditions too.

After a hunt, sharing a freshly prepared duck meal isn’t just about flavor; it’s a chance to gather, reflect, and be grateful. There’s no better way to strengthen bonds than around the table – whether with old family or new friends– and few meals offer that experience like wild game. The holidays make this tradition even more meaningful.

I recently spent some time hunting at a variety of lodges in Argentina, which you can read about here. This Duck Empanda recipe is one of my many favorites from that trip. This year, we’re sharing this recipe from our table, to yours. These empanadas have a savory filling featuring duck, aromatic vegetables, and a hint of spice. They’re easy to make in batches and offer a delicious way to enjoy wild game.

Ingredients

• 2 Lbs. Duck breasts, chopped into small pieces
• 3 medium onions, chopped
• 1 small red pepper, chopped (or 1/2 of a regular-sized red pepper)
• 2 tablespoons ground chili
• Salt and pepper to taste
• 3 boiled eggs, chopped
• Olives, chopped (use desired quantity)
• 2 tablespoons fresh parsley, chopped
• Empanada dough or pastry dough (store-bought or homemade)

Instructions

1. Prepare the Filling: In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and red pepper, cooking until the onions are translucent.
2. Add the Duck and Seasoning: Add the chopped duck to the skillet along with salt, pepper, and ground chili. Fry the mixture for about 3 minutes until the duck is just cooked through.
3. Incorporate Additional Ingredients: Add the parsley, chopped boiled eggs, and olives, stirring to combine. Remove from heat and let the filling cool to room temperature.
4. Assemble the Empanadas: Once the filling has cooled, place a spoonful in the center of each empanada dough circle. Fold the dough over and seal the edges by pressing with a fork or twisting for a traditional look.
5. Bake or Fry: You can either bake the empanadas at 375°F (190°C) until golden brown or deep-fry them for a crispier finish.

As you experiment with this recipe, remember that each dish tells a story — of the hunt, the land, and the time shared with others. These recipes are just a taste of the wonderful food I experienced in South America. So, whether you’re hosting a holiday feast or simply enjoying a quiet meal with loved ones, let this recipe remind you of the connection between the field and the table. Celebrate the flavors, the memories, and the community that make each bite unforgettable.

Here’s to good food, great company, and the enduring spirit of the hunt. Enjoy!

If you’re interested in learning more about this recipe, or Argentina, feel free to contact me, Ethan Bristol.

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