Duck Stuffed Pitas

Total Time:
4 hr
Prep:
3 hr 35 min
Cook:
25 min

Yield:
8 sandwiches

CATEGORIES
Ingredients
  • 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
  • Freshly ground black pepper
  • 8 pita breads
  • 2 Anjou pears, peeled, cored and julienne
  • 8 ounces brie cheese, thinly sliced
Directions

Combine all of the ingredients, including reserved duck fat, in a food processor, fitted with a metal blade. Process until the mixture if 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 F. Place the pitas on a baking sheet. Bake for a couple of minutes, just until the cheese melts. Remove from the oven an

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