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Duck Stuffed Pitas


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  • 8 pita breads
  • 2 Anjou pears peeled, cored, and julienned
  • 8 ounces brie cheese thinly sliced
  • 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


Servings 8


Step 1

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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