Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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.