Roast Duck and Leek Pastries
Ingredients
- 1 duck (5 to 6 lb/2.2 to 2.7 kg)
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) five-spice powder
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) ground ginger
- 2 leeks (white and light green parts only), cut into fine julienne
- 2 cloves garlic, minced
- 3 tbsp (45 mL) hoisin sauce
- 1 egg yolk
- 1 tbsp (15 mL) sesame oil
- 1/4 cup (60 mL) black or white sesame seeds
- Pastry:
- 3-1/2 cups (875 mL) all-purpose flour
- 1/3 cup (75 mL) white sesame seeds
- 1 tsp (5 mL) salt
- 1-1/3 cups (325 mL) cold lard, cubed
- 1 egg
- Ice water
Preparation
Pat outside and inside of duck dry; with tip of sharp knife, poke skin all over (without cutting into meat), especially in fatty areas.
Mix together half of the salt, the five-spice powder, pepper and ginger; sprinkle evenly over outside and inside of duck. Place duck, breast side up, on rack in roasting pan; roast in 350F/180C convection or 375F/190C conventional oven for 30 minutes.
Drain off clear fat in roasting pan and reserve. Continue roasting duck, basting every 15 to 20 minutes with pan drippings, until skin is crisp and leg wiggles loosely in joint, about 75 minutes. Let cool.
Pastry: In food processor, pulse together flour, sesame seeds and salt. Pulse in lard until mixture resembles coarse crumbs with a few larger pieces. Pulse in egg. (Or, in bowl, whisk together flour, sesame seeds and salt; using pastry blender or 2 knives, cut in lard. With fork, stir in egg.)
Add 1/2 cup/125 mL ice water, mixing until dough holds together when pressed, adding a little more water if necessary. Press into ball; divide in half and flatten into discs. Cover and refrigerate for at least 30 minutes or for up to 2 days.
Remove crispy skin from duck, discarding any flabby skin; cut into julienne. Pull meat off bones and pull into shreds.
In skillet, heat 2 tbsp/30 mL of the reserved duck fat over medium heat (reserve remaining fat for another use); add leeks, garlic and remaining salt. Fry, stirring often, until leeks are soft, about 6 minutes. Stir in hoisin sauce; increase heat to high and stir-fry until no liquid remains, about 1 minute.Toss with duck skin and meat; set aside.
Roll out each half of dough into 10-1/2- x 14-inch/26 x 35 cm square, trimming edges straight. Cut each into twelve 3-1/2-inch/9 cm squares (three equal cuts on short side and 4 on long side). Place 3 tbsp/45 mL duck mixture in centre of each square; fold over to make triangle, crimping edges. Place on baking sheet.
Beat egg yolk with sesame oil; brush over top of each triangle. Sprinkle with 1/2 tsp/2 mL sesame seeds. Bake in 350F/180C convection or 375F/190C conventional oven until golden, 16 to 20 minutes.
Makes 24 pieces.
Make-ahead: Bake triangles up to 3 days ahead and refrigerate. Reheat in 325F/160C oven until filling is hot, 10 to 15 minutes.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...