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Cranberry, Honey and Chèbrie Confit Goose Baluchon

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Hugo Joannette-Hamel
Hugo Joannette-Hamel Former head chef of Manoir du Lac William

Ingredients

 

  • 1 can of filo pastry
  • 200 g fried confit goose
  • 100 g dried cranberries
  • 50 ml of honey
  • 100 ml of olive oil
  • 150 g of Chèbrie

Preparation

 

  1. Preheat the oven to 350°F (180°C).
  2. Using a brush, oil a sheet of filo pastry. Overlay 3 layers by oiling each time.
  3. Cut the leaves into 12 squares. In the center of each square, place some goose confit, some cranberries, a drop of honey and a small cube of Chèbrie.
  4. Close the corners of the dough to make a bundle by tightening well so that it does not open during cooking.
  5. Bake at 350 ° F until the dough has a nice golden color. Enjoy hot.

Note that the result of the recipe may differ slightly from the image depending on the ingredients used.