Chinese Duck & Five-Spice Pies Recipe

Ingredients

• 4 -pound whole duck
• 1 tablespoon vegetable oil
• 4 shallots
• 2 tablespoons plain (all purpose) flour
• 1/2 cup chicken stock
• 1/4 cup Chinese cooking wine
• 2 tablespoons light soy sauce
• 2 tablespoons orange juice
• 2 teaspoons light brown sugar
• 4 cinnamon sticks
• 1 egg
• 2 cups plain (all purpose) flour
• 2 teaspoons orange rind
• 1/2 teaspoon five-spice powder
• 8 tablespoons (1 stick) butter
• 1 egg
• 1 tablespoon water

Directions

1. Rinse duck under cold water.
2. Place duck in large saucepan; cover with cold water.
3. Bring to a boil, uncovered.
4. Reduce heat; simmer covered for 30 minutes. Cool in water in pan.
5. Remove meat from duck; discard skin and bones.
6. Shred meat.
7. Meanwhile, make five-spice pastry: process flour, rind and five-spice until combined.
8. Add butter; process until crumbly. 
9. Add egg and water; process until ingredients just come together.
10. Knead dough on floured surface until smooth.
11. Enclose in plastic wrap; refrigerate 30 minutes. 
12. Heat oil in large frying pan; cook shallot, stirring, until soft.
13. Add flour; cook while stirring for 1 minute.
14. Gradually stir in combined stock, wine, sauce, juice and sugar; bring to a boil.
15. Simmer, uncovered for 3 minutes.
16. Add duck; season to taste. Cool.
17. Preheat oven to 400°F.
18. Grease four (1-cup) round pie pans.
19. Roll pastry between sheets of parchment paper until large enough to line pans with 2 inches of pastry overhanging.
20. Lift pastry into pans, press into base and side.
21. Divide duck mixture among pies.
22. Fold excess pastry over filling to enclose.
23. Position a cinnamon stick on each pie; brush with egg.
24. Bake about 25 minutes.
25. Stand pies in pans for 5 minutes before serving.
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