Duck Confit, Pear, And Fennel Bites – a delicious recipe with pastry, confit - skin, bulb fennel, firm pear, thyme, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Add chopped duck confit and sherry vinegar to hot cookie sheet. Stir to combine. Taste and season again with salt and pepper if necessary.
3
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.
4
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.
179
kcal
Calories
15
g
Fat
1
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Duck Confit, Pear, And Fennel Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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