Duck Stuffed Pitas

Recipe Ingredients

8		Pita breads
2		Anjou pears - peeled, cored,
		And julienned
8 oz	227g	Brie cheese - thinly sliced
		Stuffing
4		Confit duck leg portions with thighs attac - fat trimmed,
		And reserved
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Cognac
4 tablespoons	60ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD - NETWORK

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