Duck Stuffed Pitas

Name: Duck Stuffed Pitas
Ingredients: 4 confit duck leg portions, with thighs attached, fat trimmed and reserved; 1/4 cup minced shallots; 1 tablespoon finely chopped fresh parsley leaves; 2 teaspoons chopped garlic; 1 tablespoon Cognac; 4 tablespoons butter; Salt; Freshly ground black pepper; 8 pita breads; 2 Anjou pears, peeled, cored and julienne; 8 ounces brie cheese, thinly sliced

11 ingredients

8 steps

Ingredients

4 confit duck leg portions, with thighs attached, fat trimmed and reserved
1/4 cup minced shallots
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons chopped garlic
1 tablespoon Cognac
4 tablespoons butter
Salt
Freshly ground black pepper
8 pita breads
2 Anjou pears, peeled, cored and julienne
8 ounces brie cheese, thinly sliced

Directions

1

Combine all of the ingredients, including reserved duck fat, in a food processor, fitted with a metal blade.
2

Process until the mixture if thoroughly mixed, but do not puree.
3

Set aside.
4

Using a sharp knife, cut a 4-inch slit across the top of pita.
5

Stuff each pita with about 1/4 cup of the rillette, some of the julienne pears and a couple slices of the cheese.
6

Preheat the oven to 350 degrees F. Place the pitas on a baking sheet.
7

Bake for a couple of minutes, just until the cheese melts.
8

Remove from the oven an