Duck Stuffed Pitas

• 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

1. Combine all of the ingredients, including reserved duck fat, in a food processor, fitted with a metal blade.
2. Process until the mixture if thoroughly mixed, but do not puree.
3. Set aside.
4. Using a sharp knife, cut a 4-inch slit across the top of pita.
5. Stuff each pita with about 1/4 cup of the rillette, some of the julienne pears and a couple slices of the cheese.
6. Preheat the oven to 350 degrees F. Place the pitas on a baking sheet.
7. Bake for a couple of minutes, just until the cheese melts.
8. Remove from the oven an

portions, shallots, parsley, garlic, cognac, butter, salt, freshly ground black pepper, pears, brie cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/duck-stuffed-pitas-recipe.html (may not work)