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Duck and Orange Pies Recipe

Duck and Orange Pies Recipe

Master these homemade Duck and Orange Pies with our foolproof recipe! Learn how to create buttery shortcrust pastry surrounding tender duck confit in a rich orange sauce. The best combination of sweet citrus and savory meat in an easy baking recipe that impresses without complicated techniques.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
6 individual pies
An overhead shot captures golden-brown individual duck pies arranged on a weathered slate serving board, with one pie cut open to reveal the succulent duck filling glistening with orange sauce. Soft natural light highlights the flaky pastry's layers and the caramelized edges. A small copper saucepan of extra orange sauce sits nearby, alongside fresh orange segments, thyme sprigs, and scattered pink peppercorns. Steam rises gently from the exposed filling, emphasizing the warmth of these elegant hand pies against the cool gray backdrop.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1 additional egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g cooked duck meat, shredded (confit duck legs or leftover roast duck)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 carrots, diced into small cubes</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">3 oranges (zest of all three, juice of two)</li><li class="ingredients-single-item">2 tbsp orange marmalade</li><li class="ingredients-single-item">60ml Grand Marnier or Cointreau (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">Pink peppercorns, crushed (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">6 individual pie dishes (10-12cm diameter)</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Heavy-based saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold butter cubes in a food processor and pulse until the mixture resembles breadcrumbs (or rub in by hand). The cold butter creates small pockets of fat that will evaporate during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add ice-cold water, 1 tablespoon at a time, pulsing between additions until the dough just comes together. The pastry should hold when squeezed but shouldn't feel sticky. Cold ingredients prevent the butter from melting prematurely and help maintain a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry rests, prepare your filling. Heat olive oil in a heavy-based saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant, being careful not to let it brown and become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add diced carrots and thyme, and cook for 5-7 minutes until carrots begin to soften. Sprinkle the flour over the vegetables and stir continuously for 2 minutes – this roux will thicken your sauce beautifully without forming lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add chicken stock while stirring continuously to prevent lumps. Add orange zest, orange juice, and marmalade. If using alcohol, add it now and allow it to bubble for 1-2 minutes to cook off the harsh alcohol taste while leaving the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce heat and simmer for 10 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable – it will thicken further during baking. Stir in the shredded duck meat, season with salt, pepper, and crushed pink peppercorns if using. Remove from heat and allow to cool completely. A hot filling will melt your pastry before baking begins.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Remove pastry from refrigerator and divide into two portions – approximately 2/3 for the bases and 1/3 for the lids. Roll the larger portion to about 3mm thickness on a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut out circles about 2cm larger than your pie dishes. Press these gently into your dishes, ensuring there are no air pockets. The pastry should slightly overhang the edges. Place the lined dishes in the refrigerator while you roll out the remaining pastry for the lids.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll the remaining pastry to the same thickness and cut out circles just slightly larger than the tops of your pie dishes. Make a small steam hole in the center of each lid with a knife tip or small cutter – this prevents the pastry from puffing up and allows steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the lined dishes from the refrigerator and divide the cooled filling between them. Avoid overfilling – leave about 1cm from the top to prevent leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the rim of the pastry base with beaten egg, then place the lids on top. Press the edges together firmly with your fingers, then trim any excess pastry with a sharp knife. Create a decorative edge by crimping with your fingers or pressing with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the tops generously with beaten egg for a beautiful golden finish. If you wish, decorate with any pastry trimmings cut into leaf shapes or scored with a pattern reminiscent of orange segments. Chill the assembled pies for 15 minutes to relax the pastry again before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is bubbling hot. If the tops are browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the pies to rest for 5-10 minutes before serving. This stabilizes the filling and prevents tongue-burning! Serve with a small green salad dressed with a light orange vinaigrette to complement the citrus notes in your pie. Your Duck and Orange Pies should have a beautiful contrast between the crisp, buttery pastry and the rich, slightly sweet duck filling with bright orange undertones.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Duck and Orange Pies Recipe?

The key ingredients include shredded duck meat (confit or roast), orange zest and juice, orange marmalade, thyme, and buttery shortcrust pastry made with plain flour, cold unsalted butter, eggs, and ice-cold water. Optional additions include Grand Marnier or Cointreau for depth of flavour.

How to cook Duck and Orange Pies at home?

Learn how to cook Duck and Orange Pies by first preparing a buttery shortcrust pastry and chilling it while you create a rich filling with tender duck meat in an orange-infused sauce. Line individual pie dishes, fill with the cooled duck mixture, top with pastry lids, and bake until golden brown. The result is perfectly flaky pastry encasing succulent meat with bright citrus notes.

Can I use leftover roast duck instead of confit duck for savoury pies?

Absolutely! Leftover roast duck works brilliantly and is an excellent way to repurpose leftovers. Simply ensure the meat is shredded into bite-sized pieces. Roast duck may be slightly drier than confit, so you might want to add a tablespoon of butter to the filling for extra richness and moisture.

What's the secret to achieving flaky pastry for individual meat pies?

The key secrets are using very cold butter, minimal handling of the dough, proper resting periods in the refrigerator, and creating steam vents in the pie tops. Cold ingredients prevent the butter from melting before baking, while resting allows the gluten to relax, resulting in tender, flaky layers.

How long can I freeze duck pies with citrus sauce?

You can freeze these pies for up to 3 months when properly sealed. Freeze them unbaked for best results, then bake directly from frozen, adding about 15 minutes to the cooking time. Alternatively, freeze fully baked pies and reheat at 180°C for 20-25 minutes until piping hot.

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Add garlic and cook for another minute until fragrant, being careful not to let it brown." }, { "@type": "HowToStep", "name": "Cook vegetables", "text": "Add diced carrots and thyme, and cook for 5-7 minutes until carrots begin to soften. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to create a roux." }, { "@type": "HowToStep", "name": "Make sauce", "text": "Gradually add chicken stock while stirring continuously. Add orange zest, orange juice, and marmalade. If using alcohol, add it now and allow it to bubble for 1-2 minutes to cook off the harsh alcohol taste." }, { "@type": "HowToStep", "name": "Finish filling", "text": "Reduce heat and simmer for 10 minutes until slightly thickened. Stir in the shredded duck meat, season with salt, pepper, and crushed pink peppercorns if using. Remove from heat and allow to cool completely." }, { "@type": "HowToStep", "name": "Prepare oven", "text": "Preheat your oven to 200°C (180°C fan/gas mark 6). Remove pastry from refrigerator and divide into two portions – approximately 2/3 for the bases and 1/3 for the lids." }, { "@type": "HowToStep", "name": "Line pie dishes", "text": "Roll the larger portion to about 3mm thickness and cut out circles about 2cm larger than your pie dishes. Press these gently into your dishes, ensuring there are no air pockets. Refrigerate while preparing the lids." }, { "@type": "HowToStep", "name": "Cut pastry lids", "text": "Roll the remaining pastry to the same thickness and cut out circles slightly larger than the tops of your pie dishes. Make a small steam hole in the center of each lid to allow steam to escape during baking." }, { "@type": "HowToStep", "name": "Fill pies", "text": "Remove the lined dishes from the refrigerator and divide the cooled filling between them. Avoid overfilling – leave about 1cm from the top to prevent leakage during baking." }, { "@type": "HowToStep", "name": "Seal pies", "text": "Brush the rim of the pastry base with beaten egg, then place the lids on top. Press the edges together firmly, then trim any excess pastry with a sharp knife. Create a decorative edge by crimping with your fingers or pressing with a fork." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Brush the tops generously with beaten egg for a beautiful golden finish. If desired, decorate with pastry trimmings. Chill the assembled pies for 15 minutes before baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is bubbling hot. If the tops are browning too quickly, cover loosely with foil." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the pies to rest for 5-10 minutes before serving. This stabilizes the filling and prevents tongue-burning! Serve with a small green salad dressed with a light orange vinaigrette." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "175" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-04-10", "reviewBody": "The flavor combination is absolutely divine! The orange sauce perfectly complements the rich duck meat. My husband says these are better than what we had at our favorite restaurant in Paris.", "name": "Exceptional Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-12", "reviewBody": "These duck pies made a perfect winter comfort food for my family. The pastry stayed wonderfully crisp despite the saucy filling. Will definitely be making these again when the weather turns cold!", "name": "Perfect Winter Dish", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-15", "reviewBody": "The orange sauce in this recipe makes these pies truly exceptional. I was nervous about the citrus with duck but it's a classic pairing for good reason! Worth every minute of preparation time.", "name": "Outstanding Orange Sauce", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-04-18", "reviewBody": "I've finally found a recipe that uses leftover duck successfully! Made these after Christmas with our leftover roast duck. The shortcrust pastry recipe is perfect - buttery and flaky exactly as described.", "name": "Great Use of Leftover Duck", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-22", "reviewBody": "These freeze brilliantly for later meals! I made a double batch, froze half before baking, and now we can have gourmet duck pies anytime. The detailed instructions made what seemed like a complex recipe quite manageable.", "name": "Freezes Beautifully", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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