Duck Stuffed Pitas (Emeril Lagasse) |
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Prep Time: 215 Minutes Cook Time: 25 Minutes |
Ready In: 240 Minutes Servings: 8 |
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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. 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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