Ingredients (serves 4)
1 package of pita rounds
4 duck thighs
1/3 c kosher salt
¼ c granulated sugar
Zest of 1 orange
2 Tbsp thyme
½ gallon duck fat
1 large white onion
3 heads of garlic
¼ c chives chopped
3 Tbsp honey
1 Tbsp truffle oil
salt and pepper to taste
Directions
This recipe requires you to quick-cure the duck. This will need to be done a day in advance.
Begin by mixing the salt, sugar, thyme, and orange zest. Rub the duck with the mixture and set it in the refrigerator overnight. When you are ready to confit the duck set your oven to 275 degrees and heat the duck fat over low heat on the stove in a 3 to 4 inch deep oven friendly frying pan.
Rinse the excess rub off the duck thighs and pat them dry. Place them in the warm fat with a few sprigs of thyme and an orange peel. Allow them to cook in the oven at 275 degrees for about 4.5 hours.
While the duck is cooking, wrap the heads of garlic in tin foil and drizzle each with a bit of fat. Roast in the oven next to the duck for about an hour. Meanwhile, slice the white onion thin and caramelize them over medium-high heat in a large sauté pan.
When the garlic is done, remove it from the oven and squeeze the roasted garlic from the skins. Place the caramelized onions and roasted garlic together in a food processor and pulse a few times until incorporated. Cool in the refrigerator for about 30 minutes, and mix the chives into the resulting jam.
When the duck is ready and falling off the bone, carefully remove the thighs from the fat and set them aside to cool. When they are cool enough to handle, you are ready to assemble the dish.
Start by spreading a generous portion of onion jam over each pita round then pick the duck meat with your fingers and place around the center of each pita.
Bake the pitas at 400 degrees for 7 minutes. Mix together the honey and truffle oil with a spoon and drizzle over each pita as it comes out of the oven.