For the Duck Filling
Score the duck skin with a sharp knife, then rub in spices marinade mix with olive oil and let it marinate overnight.
Preheat oven 180°C/160°C fan/gas4. Place the duck in a roasting dish and roast in the oven for 11⁄2 hours.
Remove from oven then leave to cool before shredding the meat. Place in a mixing bowl and set aside.
Pour the remaining roasting juices into a pan, add onion, garlic, candied orange peel and white wine. Bring to a boil and simmer until reduced to a thick mixture. Blend it to a paste and mix with shredded duck.
Add the Premium Oyster Sauce, and mix well with flat-leaved parsley.
For the Pierogi
Place all the ingredients in an electric mixer with a dough hook and knead on a low speed for 15 minutes.
Wrap in cling film and place in the fridge to rest for 30 mins. The dough is now ready for rolling.
Roll the dough 2mm thin and cut using a 7cm pastry cutter.
Place a tablespoon of duck filling in the middle of each pastry disc. Dampen the edges of the disc, then fold over and firmly press to seal the edges to make a pierogi. Place it on a flour-dusted tray and set aside. Repeat until all the dough is filled.
Bring a large pot of generously salted water to the boil. Add the pierogis into the pot, without overcrowding, and boil until they float. Drain and put onto a plate, and drizzle with a little Chiu Chow Chilli Oil and garnish with a sprinkle of parsley. Serve.
Use a glass if you don’t have a pastry ring.
The pierogis can be fried in clarified butter for extra crispiness, or roasted under the grill brushed with butter.
Alternatively, use lentils instead of duck to make the filling vegetarian.