Asian-style roasted Duck pie
When I make roasted Duck for Christmas or Chinese New Year there is always some leftover meat on the carcass – which I carefully remove, shred and chill or freeze for later meals. This Asian-style roasted duck pie is a perfect dish for post Christmas parties (served in ramekins) or a laid-back family meal. Serve it with a crispy salad or Chinese steamed vegetables. You can make both the mash and the duck mixture in advance, even assembling the pie – so you only have to do the final baking just before you’re ready to serve to your guests or family!
Ingredients
Method
- Finely slice the onion, carrots, mushrooms and beans.
- Finely chop the garlic and ginger.
- Peel the sweet potatoes and roughly chop them. Put them into a saucepan of water, bring to the boil and gently cook for 15 minutes until tender. Drain, then return the sweet potatoes to the pan and add the other ingredients.Using a potato masher or stick blender, purée it until you get a slightly textured mash. Taste it, adjust the seasoning to your liking, then cover and set aside.
- Meanwhile heat 1 Tbsp of duck fat in a shallow fraying pan or wok and gently fry the onion, garlic and ginger until soft. Add the carrots, put the lid on and cook for 5 minutes over low heat. Add the mushrooms, five spice, soy sauce and rice wine. Stir, and let it bubble for a few seconds, then cover and cook for 5 minutes.
- Add the green beans and cook for a further 5 minutes.
- Turn off the heat and add I small handful of coriander leaves (roughly chopped) and the sliced spring onions. Gently combine with the shredded duck meat then rest.
- Turn on the oven, setting the temperature to 200°C or to the grill.
- Spoon the duck mixture into a deep baking dish or several ramekins and top with the mash evenly (the mash should be about 2cm deep). Scatter some sesame seeds on the top, of used.
- Put the dish(es) into the oven and bake for approx. 20-25 minutes until the top is golden.
- Serve warm.