Pita with duck paste filling – a detailed recipe cooking. 
Time: 25 мин.Difficulty: easy. Quantity: 8 closed pita sandwiches. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 duck legs confit with hips (cut and save fat)
- 8 pita cakes
- 1 tbsp. l cognac
- 1/4 Art. chopped shallots
- 2 tsp chopped garlic
- 1 tbsp. l finely chopped fresh parsley leaves
- 4 tbsp. l (60 gr.) Butter
- Salt and freshly ground black pepper
- 2 peeled and julienne pears of Anjou variety, for filing
- 225 gr. thinly sliced brie cheese for serving
Recipes with similar ingredients: pita, duck confit, cognac, cheese brie, pears, shallots, garlic, parsley
Recipe preparation:
- Cook the pate: Mix all the ingredients, including left duck fat in a food processor with a knife attachment. Beat the mixture until the ingredients mix well, but not until state of mashed potatoes.
- With a sharp knife, make an incision on the surface of the pit with a length of 10 cm. Put in each pita a filling of 1/4 tbsp. pate, small the amount of chopped pears and a couple of slices of cheese. Preheat oven to 180 ° C. Put the pits on a baking sheet. Bake a couple of minutes, until the cheese melts.
