Preheat the oven to 190°C (375°F).
Warm the duck legs confit in the microwave for 1 minute 30 seconds to 2 minutes on high. Remove the skin from the duck legs and debone them. Shred the meat.
In a skillet, heat a little olive oil over medium heat. Sauté the leek and onion for 4 to 5 minutes.
Stir in the duck confit, thyme and honey. Add salt and pepper. Transfer to a bowl and let cool completely.
Brush four sheets of phyllo pastry with butter, placing one on top of the other as you go. Repeat three times to get four squares.
Place a quarter of the filling in the centre of each square of dough. Close by lifting the corners of the dough over the filling, and pinching together to make a bundle. Place the bundles on a baking sheet lined with parchment paper.
Bake for 12 to 15 minutes, until the bundles are golden brown.
Grilled corn, cherry tomato and feta salad
Place 2 ears of cooked corn on a baking sheet lined with greased aluminum foil. Broil for 3 to 4 minutes, until the corn is slightly roasted. Let cool, then remove the corn from the cobs. In a bowl, whisk 15 ml (1 tbsp) of balsamic vinegar with 30 ml (2 tbsp) of olive oil. Add 16 cherry tomatoes chopped in quarters, 80 ml (1/3 cup) crumbled feta, 15 ml (1 tbsp) chopped chives, and the corn kernels. Add pepper and mix.
