Pita with duck pate filling

Ingredients:

• 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

Preparation:

1. 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.
2. 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.