Duck Stuffed Pitas

Duck Stuffed Pitas
Duck Stuffed Pitas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    pita breads

  • 2

    Anjou pears peeled, cored, and julienned

  • 8

    ounces brie cheese thinly sliced

  • STUFFING:

  • 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 to taste

  • Freshly-ground black pepper to taste

Directions

Combine all of the stuffing ingredients, including reserved duck fat, in a food processor, fitted with a metal blade. Process until the mixture is thoroughly mixed, but do not puree. Set aside. Using a sharp knife, cut a 4-inch slit across the top of pita. Stuff each pita with about 1/4 cup of the rillette, some of the julienne pears and a couple slices of the cheese. Preheat the oven to 350 degrees. Place the pitas on a baking sheet. Bake for a couple of minutes, just until the cheese melts. Remove from the oven and serve warm. This recipe yields 8 sandwiches.

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