Pita with duck pate filling
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 8 closed pita sandwiches
Complexity: easily
Quantity: 8 closed pita sandwiches
Pita with duck pate filling - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 confit duck legs with thighs (fat trimmed and reserved)
- 8 pita breads
- 1 tbsp. cognac
- 1/4 cup chopped shallots
- 2 tsp chopped garlic
- 1 tbsp finely chopped fresh parsley leaves
- 4 tbsp (60 g) butter
- Salt and freshly ground black pepper
- 2 Anjou pears, peeled and sliced into strips, for serving
- 225g thinly sliced Brie cheese, for serving
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Recipes with similar ingredients: pita, duck confit, cognac, Brie cheese, pears, shallots, garlic, parsley
Cooking the dish according to the recipe:
- Prepare the pate: Combine all ingredients, including the reserved duck fat, in a food processor fitted with the blade attachment. Process until well combined but not pureed.
- Using a sharp knife, make a 10 cm slit in the surface of the pita. Fill each pita with 1/4 cup of pâté, a small amount of sliced pear, and a couple of pieces of cheese. Preheat the oven to 180°C. Place the pitas on a baking sheet. Bake for a couple of minutes, until the cheese is melted.
Categories:
recipe / Fast food / Pita dishes / Appetizers / Sandwiches / Emeril Lagasse
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