1lb ground duck
1 cup diced onion
1/2cup diced carrot
½ cup diced celery
1T Chinese 5 spice
4T flour, all purpose
1cup chicken stock
3/4cup heavy cream
1/2T orange zest
Pastry dough, homemade or store bought.
Egg wash, 2ea eggs + 1T water
Start by sautéing the duck meat in a large skillet with 2T canola oil, over medium high heat. Once nicely browned, reserve aside. In the same pan, saute the onion, carrot, celery, galic and add Chinese 5 spice. Once the onion and celery have softened, add the butter.
When the butter is fully melted add the flour. It will form a paste called a roux. Let this all cook for a few minutes on Medium heat. Keep stirring it the meanwhile so it doesn’t stick to the bottom.
Add the chicken stock and cream. Stir and simmer for 10 minutes. Season with salt and orange zest. Pour into a small vessel in which you can bake. Such as a ramekin or small cast iron shallow pan.
Cover with pastry dough and wash with egg. Bake at 375F for 15 minutes or until the pastry is golden brown.