Duck a l'Orange Pie

This is a pot pie with a duck a l'Orange filling made of sliced duck breast, cointreau, marmalade, orange zest and juice and chicken stock. It is topped with a flaky pastry lid.

This bake has taught me a few lessons. it seems that, when putting a puff lid on a pot pie it needs to be much larger that the top and eased over the edges rather than trimmed to fit like shortcrust. This led to the shrink back on my pie. This would also stop the pastry from touching the liquid filling before being baked so it cannot be soggy in the centre. Despite this, the pastry is light, crisp and flaky, as intended, and tops a tangy filling full of orange flavour. The meat is tender and soft, so absolutely delicious. This pie may look slightly more 'homely' than intended but with a little refinement it would be perfect.