Preheat the fryer. In a saute pan, heat the olive oil. Season the duck meat. When the pan is hot, add the duck and stir-fry for 1 minute. Stir in the corn, peppers, salt, red pepper flakes, black pepper, and the remaining 1 teaspoon Southwest seasoning and saute for 1 minutes. Add the shallots and garlic and continue sauteeing for 1 minute. Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan and bring up to a boil and let reduce for 5 minutes.
Remove the dough from the refrigerator, and cut the dough into 12 pieces. Using your fingers, gingerly press the dough out into small circles, about 1/8-inch thick. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Spoon a heaping spoon of the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash. Place the empanadas in the hot oil and fry until golden brown, about 3 to 4 minutes Remove from the oil and drain on a paper-lined baking sheet. Season the empanadas with salt and pepper. For cilantro cream: In a small mixing bowl, combine the sour cream, lemon juice, and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper.
Roll the empanadas up in parchment paper and cut the empanadas in half. Drizzle the gravy in the center of the halved empanada and top with the cilantro sour cream.