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1
Rinse duck under cold water. Place duck in large saucepan; cover with cold water. Bring to a boil, uncovered. Reduce heat to low; simmer, covered, 30 mins. Cool in water in pan. Remove meat from duck, discarding skin and bones. Shred meat.
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2
Meanwhile, for the five-spice pastry, process 2 1/2 cups flour, orange peel and five-spice in food processor until combined. Add butter; process until crumbly. Add egg and 1 tbsp water; process until ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 mins.
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3
Heat oil in large skillet on medium heat. Cook shallot, stirring, until soft. Add 2 tbsp flour, cook, stirring, 1 min. Gradually stir in stock, wine, soy sauce, orange juice and sugar; bring to a boil. Reduce heat to low; simmer, uncovered, 3 mins. Add duck; season to taste. Cool.
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4
Preheat the oven to 400u00b0F. Grease four round 1-cup pie pans.
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5
Cut pastry into 4 pieces. Roll each piece between 2 sheets of parchment paper until large enough to line pan with 2 inches of pastry overhanging. Press pastry into prepared pans. Divide duck mixture among pies. Fold excess pastry over filling to enclose. Position a cinnamon stick on each pie. Brush pastry with egg.
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6
Bake about 25 mins. Cool pies in pans for 5 mins before serving.
