Go Back

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!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: ASIA
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 cups of shredded roasted duck meat
  • 2 onions
  • 1 clove of garlic
  • 1 inch of fresh ginger
  • 2 medium carrots
  • 1 tsp of Chinese five spice
  • 100 g shiitake mushrooms
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine Shaoxing or Sherry
  • 100 g green beans
  • One bunch of coriander
  • 3 sprigs of spring onions chopped
  • For the topping:
  • 3 large sweet potatoes
  • 1 Tbsp soya sauce
  • ½ tsp ground ginger
  • 1 Tbsp sesame seeds
  • 2 Tbsp melted duck fat
  • Ground pepper
  • To cook: duck fat

Method
 

  1. Finely slice the onion, carrots, mushrooms and beans.
  2. Finely chop the garlic and ginger.
  3. 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.
  4. 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.
  5. Add the green beans and cook for a further 5 minutes.
  6. 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.
  7. Turn on the oven, setting the temperature to 200°C or to the grill.
  8. 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.
  9. Put the dish(es) into the oven and bake for approx. 20-25 minutes until the top is golden.
  10. Serve warm.