Ingredients Jump to Instructions ↓

  1. 4 confit duck leg portions, with thighs attached, fat trimmed and reserved

  2. 1/4 cup minced shallots

  3. 1 tablespoon finely chopped fresh parsley leaves

  4. 2 teaspoons chopped garlic

  5. 1 tablespoon Cognac

  6. 4 tablespoons butter

  7. Salt

  8. Freshly ground black pepper

  9. 8 pita breads

  10. 2 Anjou pears, peeled, cored and julienne

  11. 8 ounces brie cheese , thinly sliced

Instructions Jump to Ingredients ↑

  1. 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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