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