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Duck Stuffed Pitas

  • Yield: 8 sandwiches


  • 8 pita breads
  • 2 Anjou pears, peeled, cored and julienne
  • 8 ounces brie cheese, thinly sliced
  • 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


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