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Bundle of duck confit, honey and thyme
Author:
5/15
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Preparation
15
Baking
18
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Bundle of duck confit, honey and thyme
From
May 31
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Jan 01
Preparation
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.
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