Chinese Duck & Five-Spice Pies

• 4 -pound whole duck
• 1 tablespoon vegetable oil
• 4 shallots, finely chopped
• 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, beaten lightly
• 2 cups plain (all purpose) flour
• 2 teaspoons orange rind, finely grated
• 1/2 teaspoon five-spice powder
• 8 tablespoons (1 stick) butter, chopped coarsely
• 1 egg
• 1 tablespoon water

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.
5. Cool in water in pan.
6. Remove meat from duck; discard skin and bones.
7. Shred meat.
8. Meanwhile, make five-spice pastry: process flour, rind and five-spice until combined.
9. Add butter; process until crumbly.
10. Add egg and water; process until ingredients just come together.
11. Knead dough on floured surface until smooth.
12. Enclose in plastic wrap; refrigerate 30 minutes.

duck, vegetable oil, shallots, flour, chicken stock, chinese cooking wine, soy sauce, orange juice, light brown sugar, cinnamon sticks, egg, flour, orange rind, fivespice powder, butter, egg, water

Taken from www.foodrepublic.com/recipes/chinese-duck-five-spice-pies-recipe/ (may not work)