Duck Confit, Pear, And Fennel Bites

• 1 sheet puff pastry - defrosted
• 1 duck leg confit - skin removed, meat chopped
• 1 small bulb fennel, chopped
• 1 large firm pear, peeled and chopped
• 1 teaspoon thyme leaves, minced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 5 ounces brie cheese, rinds included, chopped into 1/2 inch pieces
• 1 tablespoon sherry vinegar

1. Mix on a baking sheet the fennel, pear, thyme, garlic, and olive oil, and season with salt and pepper. Roast for 30 minutes in a 400 degree, preheated oven. Stir 2-3 times. Remove.
2. Add chopped duck confit and sherry vinegar to hot cookie sheet. Stir to combine. Taste and season again with salt and pepper if necessary.
3. Roll out your thawed puff pastry on a floured work surface to a 12 inch square. Cut the puff pastry sheet into 24 equal pieces. Press each piece into a mini-muffin tin (you'll need more than 1 muffin tin), making a small cup.
4. Place 1 square brie cheese in each mini-muffin cup. Add 1.5 teaspoons of the duck, sherry, pear, fennel mixture. Bake in a pre-heated 375 degree oven for 25 minutes. Let cool 5 minutes before serving. garnish with fresh thyme leaves if desired.

pastry, confit skin, bulb fennel, firm pear, thyme, clove garlic, olive oil, brie cheese, sherry vinegar

Taken from food52.com/recipes/15272-duck-confit-pear-and-fennel-bites (may not work)