Confit Duck Flatbread Recipe

Preparation

1. 1

   Confit the Duck

   In a large pot, submerge the duck legs in duck fat and cook on low heat for about 2 hours until tender. Remove from fat and let cool.

2. 2

   Prepare the Delicata Squash

   Preheat the oven to 400°F (200°C). Slice the delicata squash in half, remove seeds, and cut into thin half-moons. Toss with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.

3. 3

   Make the Bechamel

   In a saucepan, melt 2 tablespoons of duck fat over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 1 cup of milk while whisking continuously until thickened. Season with salt and pepper.

4. 4

   Assemble the Flatbread

   Spread a layer of bechamel on each flatbread. Top with shredded confit duck, roasted delicata squash, sage leaves, and crumbled Taleggio cheese.

5. 5

   Bake

   Place the assembled flatbreads in the oven at 400°F (200°C) for about 10-15 minutes, or until the cheese is melted and bubbly.

6. 6

   Prepare Spiced Honey

   In a small bowl, mix honey with cayenne pepper and fresh thyme. Drizzle over the flatbreads just before serving.