Chinese Duck & 5-Spice Pies Recipe

recipe image


  • 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


  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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