Empanada de Pato: A Colombian Culinary Adventure

The world is a book, and those who do not travel read only one page.

The summer of 2015 was a time of great personal and professional growth for me. I had just graduated from college and was eager to explore the world. I decided to take a trip to Colombia, a country that had always fascinated me. I spent a month traveling around the country, visiting different cities and towns. I also had the opportunity to experience the local culture and cuisine.

One of the highlights of my trip was a visit to a small restaurant in the city of Medellin. The restaurant was known for its empanadas, which are a type of fried pastry filled with meat, cheese, or vegetables. I ordered an empanada de pato, which is a type of empanada filled with duck meat.

The empanada was absolutely delicious. The duck meat was tender and flavorful, and the pastry was light and flaky. I also enjoyed the accompanying dipping sauce, which was made with aji amarillo peppers.

I was so impressed with the empanada that I decided to try to recreate it at home. I found a recipe online and followed it carefully. My first attempt was a bit of a disaster, but I didn't give up. I kept practicing, and eventually, I was able to make empanadas that were just as delicious as the ones I had in Colombia.

I am so grateful for my experience in Colombia. It was a life-changing trip that opened my eyes to new cultures and cuisines. I encourage everyone to travel and explore the world. You never know what you might discover.

Empanadas de Pato Recipe

Ingredients:

• 1 pound duck meat, ground

• 1 onion, chopped

• 2 cloves garlic, minced

• 1/2 cup chopped cilantro

• 1/4 cup olive oil

• Salt and pepper to taste

• 1 package empanada dough

• Aji amarillo dipping sauce (optional)

Instructions:

1. In a large bowl, combine the duck meat, onion, garlic, cilantro, olive oil, salt, and pepper. Mix well.

2. Cut the empanada dough into circles.

3. Place a spoonful of the duck mixture in the center of each circle.

4. Fold the dough over the filling and seal the edges.

5. Fry the empanadas in hot oil until they are golden brown.

6. Serve the empanadas warm with the aji amarillo dipping sauce, if desired.