KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
8 x pita breads
2 x Anjou pears peeled, cored, and julienned
8 oz brie cheese thinly sliced
STUFFING
4 x confit duck leg portions with thighs attac fat trimmed, and reserved
1/4 cup minced shallots
1 tbl finely-chopped fresh parsley leaves
2 tsp chopped garlic
1 tbl Cognac
4 tbl butter
Salt to taste
Freshly-ground black pepper to taste
|
1st Keep
 ewinter
|
Comments