Bundle of duck confit, honey and thyme recipe 4803 83ee7e6d-85f5-497d-9b97-70018d0670e1 /media/j04hdpo4/baluchons-canard-confit-poireau-miel-thym-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 2/1/2023 1:57:34 p.m. 0 0 33 4 Entrées Birthday Meat, fish and seafood Leeks
Bundle of duck confit, honey and thyme

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.

Bundle of duck confit, honey and thyme

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.

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