Chinese Duck & Five-Spice Pies - cooking recipe

Ingredients

1 None whole duck (about 4 1/2 lbs)
2 1/2 cups plus 2 tbsp flour
2 tsp finely grated orange peel
1/2 tsp Chinese five-spice powder
8 tbsp (1 stick) cold butter, chopped coarsely
1 None egg
1 tbsp vegetable oil
4 None shallots, finely chopped
1/2 cup chicken stock
1/4 cup Chinese cooking wine
2 tbsp light soy sauce
2 tbsp orange juice
2 tsp light brown sugar
4 None cinnamon sticks
1 None egg, lightly beaten

Preparation

Rinse duck under cold water. Place duck in large saucepan; cover with cold water. Bring to a boil, uncovered. Reduce heat to low; simmer, covered, 30 mins. Cool in water in pan. Remove meat from duck, discarding skin and bones. Shred meat.
Meanwhile, for the five-spice pastry, process 2 1/2 cups flour, orange peel and five-spice in food processor until combined. Add butter; process until crumbly. Add egg and 1 tbsp water; process until ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 mins.
Heat oil in large skillet on medium heat. Cook shallot, stirring, until soft. Add 2 tbsp flour, cook, stirring, 1 min. Gradually stir in stock, wine, soy sauce, orange juice and sugar; bring to a boil. Reduce heat to low; simmer, uncovered, 3 mins. Add duck; season to taste. Cool.
Preheat the oven to 400\u00b0F. Grease four round 1-cup pie pans.
Cut pastry into 4 pieces. Roll each piece between 2 sheets of parchment paper until large enough to line pan with 2 inches of pastry overhanging. Press pastry into prepared pans. Divide duck mixture among pies. Fold excess pastry over filling to enclose. Position a cinnamon stick on each pie. Brush pastry with egg.
Bake about 25 mins. Cool pies in pans for 5 mins before serving.