Name: Five-spice duck and shiitake mushroom pies
Cuisine: French
Ingredients: 2 litres Duck Stock; 200 g shiitake mushrooms, finely sliced; 2 cloves garlic, minced; 50 ml vegetable oil; 3 green onions, finely sliced; 1 teaspoon sea salt; 1 large red chilli, split lengthwise; 2 green onions, chopped; hot water; 2 teaspoons shredded flat-leaf parsley; vegetable oil; 1 x 1.7 kg corn-fed duck; 3 cloves garlic, chopped; 1 teaspoon chopped ginger; 1 large brown onion, diced; 1 star anise; 1 teaspoon Sichuan peppercorns; 2 teaspoons Chinese Five-spice Powder; 2 teaspoons minced ginger; 50 g dried Chinese black mushrooms; 1 brown onion, minced; 300 ml Ginger Glaze; egg wash; 1 teaspoon fennel seeds; 1 quantity Crème Fraîche Pastry; 1 teaspoon freshly ground black pepper

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

The five-spice duck pie is a constant on the Restaurant menu and made its debut in Paramount Cooking.

Its outward appearance pays homage to the French pithivier, a hand-moulded dome, while its filling looks towards China for its inspiration. The humble meat pie has special significance to Australians, but this version offers proof that it can employ refined technique and achieve elegant statu

Ingredients

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Ingredients

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