These are ingredients I generally have in my refrigerator. I just made a big batch of duck confit legs - using Emeril's recipe - which was amazing, but you can certainly buy duck legs pre-made (I like D'artagnan). These flavors are everything that is wonderful about fall. The pears accentuate the natural sweetness of the fennel when its roasted, the duck is sinfully savory and the cheese sets the balance. And who doesn't like a bite of duck in puff pastry? —meganvt01
sheet puff pastry - defrosted
duck leg confit - skin removed, meat chopped
small bulb fennel, chopped
large firm pear, peeled and chopped
thyme leaves, minced
clove garlic, minced
brie cheese, rinds included, chopped into 1/2 inch pieces
Mix on a baking sheet the fennel, pear, thyme, garlic, and olive oil, and season with salt and pepper. Roast for 30 minutes in a 400 degree, preheated oven. Stir 2-3 times. Remove.
Add chopped duck confit and sherry vinegar to hot cookie sheet. Stir to combine. Taste and season again with salt and pepper if necessary.
Roll out your thawed puff pastry on a floured work surface to a 12 inch square. Cut the puff pastry sheet into 24 equal pieces. Press each piece into a mini-muffin tin (you'll need more than 1 muffin tin), making a small cup.
Place 1 square brie cheese in each mini-muffin cup. Add 1.5 teaspoons of the duck, sherry, pear, fennel mixture. Bake in a pre-heated 375 degree oven for 25 minutes. Let cool 5 minutes before serving. garnish with fresh thyme leaves if desired.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.