Bundle of duck confit, honey and thyme
15
18
4
No
Ingredients
- 2 package of duck confit from Lac Brome
- 1 minced leek
- 10 ml (2 teaspoons) of chopped thyme
- 10 ml (2 teaspoons) of honey
- 8 phyllo pastry sheets, sliced in two square
- 1 chopped onions
- 80 ml (1/3 cup) of melted butter
Preparation
Side-by-side mode
- Preheat oven at 190 ºC (375 ºF).
- Heat duck confit in microwave for about 1 minute and 30 seconds or 2 minutes at high intensity. Remove skin from duck legs, then bone. Undo flesh in pieces.
- In a pan, heat a bit of olive oil at medium heat. Cook leek and onion for 4 to 5 minutes.
- Incorporate duck confit, thyme and honey. Salt and pepper.Trasnfer in a bowl and let completly cool down.
- Brush four phyllo pastry sheets and superimposed over one another gradually. Repeat three time to obtain four squares.
- lay a quarter of the filling at the center of each square pastry. Close by bringing back the pastry on the filling to form bundles. Lay bundles on a cooking plate covered with parchment paper
- Oven bake for 12 to 15 minutes, till bundles golden well.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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