Duck Stuffed Pitas

Ingredients

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

Instructions

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 350ºF.

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.

Yield: 8 sandwiches