Duck Confit Flatbread

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Sundried Tomato pesto with applewood cheddar and julienne pear elevate this flatbread to a savoury-delicious level

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  • 4
  • Difficult
  • 30 mins
  • 400 mins
  • 360 mins
  • Expensive

Ingredients

  • 2 duck legs
  • olive oil or duck fat (enough to confit)
  • 1 3/4c flour
  • 1/2t sugar
  • 1 package yeast
  • 1 tsp salt
  • 3/4c water
  • 1c sundried tomatoes
  • tbsp tomato paste
  • 1 clove garlic
  • tsp balsamic glaze
  • tbsp fresh oregano
  • 4 shallots
  • 100g applewood cheddar
  • 1 bartlett pear
  • 1c arugula
  • tbsp olive oil
  • tbsp lemon juice
  • s&p

Preparation

Step 1

Heat up your oil to 200* farenheit and then let confit in the oven for 6 hours. Remove and shred
It is a good idea to score the legs, cure in salt over night, rinse, and then confit.

Step 2

mix flour, yeast, sugar and water in a mixer
Then add salt and more water
knead and let rise for 30min-1hour
punch out your dough and roll out

Step 3

chop sundried tomatoes, garlic very finely
mix with the tomato paste, balsamic and oregano.

Step 4

caramelize shallots without oil on low heat
grate cheddar
julienne pears and let sit in water until ready to cook

Step 5

Throw your dough on a very hot grill for about 1-2 min per side. Remove and layer ingredients:
sundried tomato pesto, caramelized shallots, cheddar, pears, shredded duck.

Bake in oven for 10 minutes at 375 until cheese has melted

Slice into portions and top with arugula tossed in olive oil, lemon juice and salt and pepper.

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