Chinese Duck & 5-Spice Pies Recipe

Substances:

• 4 -pound complete duck
• 1 tablespoon vegetable oil
• 4 shallots, finely chopped
• 2 tablespoons undeniable (all cause) flour
• 1/2 cup rooster stock
• 1/4 cup Chinese cooking wine
• 2 tablespoons gentle soy sauce
• 2 tablespoons orange juice
• 2 teaspoons gentle brown sugar
• 4 cinnamon sticks
• 1 egg, beaten lightly
• 2 cups undeniable (all cause) flour
• 2 teaspoons orange rind, finely grated
• 1/2 teaspoon 5-spice powder
• 8 tablespoons (1 stick) butter, chopped coarsely
• 1 egg
• 1 tablespoon water

Instructions:

1. Rinse duck below cool water.
2. Space duck in huge saucepan; veil with cool water.
3. Carry to a boil, uncovered.
4. Prick heat; simmer coated for half-hour. Cold in water in pan.
5. Settle meat from duck; discard skin and bones.
6. Shred meat.
7. Within the meantime, assassinate 5-spice pastry: job flour, rind and 5-spice till mixed.
8. Add butter; job till crumbly.
9. Add egg and water; job till factors honest near collectively.
10. Knead dough on floured flooring till relaxed.
11. Enclose in plastic wrap; refrigerate half-hour.
12. Heat oil in huge frying pan; cook shallot, stirring, till soft.
13. Add flour; cook while stirring for 1 minute.
14. Continuously lunge in mixed stock, wine, sauce, juice and sugar; lift to a boil.
15. Simmer, uncovered for 3 minutes.
16. Add duck; season to taste. Cold.
17. Preheat oven to 400°F.
18. Grease four (1-cup) spherical pie pans.
19. Roll pastry between sheets of parchment paper till huge sufficient to line pans with 2 inches of pastry overhanging.
20. Rep pastry into pans, press into spoiled and aspect.
21. Divide duck mixture amongst pies.
22. Fold excess pastry over filling to encompass.
23. Site a cinnamon stick on each and every pie; brush with egg.
24. Bake about 25 minutes.
25. Stand pies in pans for five minutes sooner than serving.
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