Bundle of duck confit, honey and thyme

Author: 5/15
Baluchons de canard confit au poireau, miel et thym
Preparation 15
Baking 18
Portions 4
Freezing No


  • 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
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  • 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.

Chef's notes