Duck Stuffed Pitas Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
327
FAT
21%
CHOL
8%
SOD
27%

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Ingredients for 8 servings

1/4 cup minced shallots

Freshly ground black pepper

2 teaspoons chopped garlic

4 tablespoons butter

Salt

8 ounces brie cheese, thinly sliced

1 tablespoon Cognac

2 Anjou pears, peeled, cored and julienne

8 pita breads

1 tablespoon finely chopped fresh parsley leaves

4 confit duck leg portions, with thighs attached, fat trimmed and reserved

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