A different empanada that shares its aromas with the wine. The Malbec and the figs inside highlight its fruity nature, whereas the spices and the meat aromas give it a wilder character. After every bite, the wine enters with its great body and silkiness to become one with the food. This combination can be the opening to a great banquet.
Rub the duck leg and thighs with the mixture of sugar and salt, and let them stand for 2 hours in the refrigerator. Then rinse and dry them. Place them in a pot and cover them with the duck fat. Cover the pot and cook for 2 hours at low heat or until the duck meat comes easily off the bone.
Cut the onion thinly and cook together with the crushed garlic cloves in the butter and a dash of olive oil until the onion starts to caramelize.
Hydrate the figs in a small pot with the Malbec wine and cook until it comes to a boil and the wine alcohol evaporates. Strain the figs.
Crumble the duck and mix with the caramelized onions. Assemble the empanadas by putting the filling and half a fig onto each dough disc. Close the empanadas by crimping their edges the way you most like and, after brushing them with egg, bake them in a hot oven.