Name: Five-Spice Duck and Shiitake Mushroom Pies with Ginger Glaze
Yield: Serves 6
Cuisine: Chinese
Ingredients: 2 litres duck stock; 1 quantity of Crème Fraîche Flaky Pastry; 20 ml fresh ginger juice; extra 1 tablespoon finely shredded ginger; 1 brown onion, chopped; 1 tablespoon finely shredded ginger; 30 ml Chinese brown rice wine (shaosing); 1 large brown onion, diced; 3 cloves garlic, chopped; 1 teaspoon chopped ginger; 1 red chilli, split open; 2 spring onions, chopped; 100 ml vegetable oil; 1 whole star anise; 60 ml vegetable oil; 1 x 1.7 kg duck, cleaned and trimmed; 1 teaspoon fennel seeds; 1 teaspoon sichuan peppercorns; 100 ml Stone’s Green Ginger Wine; 2 cloves garlic, minced; 50 ml vegetable oil; 1 red bird’s-eye chilli, split open; 50 g dried Chinese black mushrooms; 1 brown onion, finely diced; egg wash; 20 ml sesame oil; 2 teaspoons minced ginger; 1 piece cassia bark

Preparation info

Serves
6

Difficulty
Complex

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This pie made its début on our menu at the Phoenix and has been a permanent fixture since. The outward appearance of the pie pays homage to the French pithivier, a hand-moulded dome, while its filling looks towards China. This dish is proof that the humble pie can achieve elegant status and refined technique. Start the preparations at least a day in advance. The duck can be cooked and the sauce and pastry made ahead of time, leaving only the assembly.