Ingredients
Method
1.Rinse duck under cold water. Place duck in large saucepan, cover with cold water. Bring to the boil, uncovered, reduce heat, simmer, covered, 30 minutes. Cool in water in pan. Remove meat from duck, discard skin and bones. Shred meat.
2.Meanwhile, make five-spice pastry. Process flour, rind and five- spice until combined. Add butter; process until crumbly. Add egg and water, process until ingredients just come together. Knead dough on floured surface until smooth. Enclose in plastic wrap, refrigerate 30 minutes.
3.Heat oil in large frying pan, cook shallot, stirring, until soft. Add flour, cook, stirring, 1 minute. Gradually stir in combined stock, wine, sauce, juice and sugar, bring to the boil. Simmer, uncovered, 3 minutes. Add duck, season to taste. Cool.
4.Preheat oven to 200°C (180°C fan forced). Grease four round pie tins (1-cup/250ml).
5.Roll pastry between sheets of baking paper until large enough to line tins with 5cm (2 inches) of pastry overhanging. Lift pastry into tins, press into base and side. Divide duck mixture among pies. Fold excess pastry over filling to enclose. Position a cinnamon stick on each pie, brush with egg.
6.Bake about 25 minutes. Stand pies in tins for 5 minutes before serving.
