Duck confit pear and fennel bites
Ingredients
- 1 sheet puff pastry - defrosted
- 1 duck leg confit - skin removed, meat chopped
- 1 small bulb fennel, chopped
- 1 large firm pear, peeled and chopped
- 1 teaspoon thyme leaves, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 5 ounces brie cheese, rinds included, chopped into 1/2 inch pieces
- 1 tablespoon sherry vinegar
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