Duck Confit Flatbread Recipe
roasted garlic sage cream / pickled blueberries / swiss / port gastrique
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Ingredients
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Flatbread and Toppings
Method
Preparation and Assembly
- 1
Prepare the Duck Confit
Start by curing the duck legs with salt. Place them in a bowl, cover with salt, and let sit for at least 24 hours in the refrigerator.
- 2
Cook the Duck
After curing, rinse the duck legs to remove excess salt. In a pot, submerge the duck legs in duck fat and cook on low heat for about 2-3 hours until tender and falling off the bone.
- 3
Make Roasted Garlic Sage Cream
Roast 1 head of garlic until golden. Squeeze out the garlic into a bowl, mix with 1/2 cup of heavy cream, and add chopped fresh sage. Blend until smooth, season with salt and pepper to taste.
- 4
- 5
Assemble the Flatbread
Preheat the oven to 400°F (200°C). Spread roasted garlic sage cream over the flatbread, top with shredded Swiss cheese, and shredded duck confit. Bake for 10-15 minutes until the cheese is melted and bubbly.
- 6
Serve
Remove the flatbread from the oven, garnish with pickled blueberries, and drizzle with port gastrique before serving.
