Duck Confit & Brussels Flatbread Recipe

Time3h

Serves4

Spinach, fried brussels, cherry tomatoes, red onions, feta cheese topped with sesame hoisin sauce

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Ingredients

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1
Prepare Duck Confit
In a large pot, submerge duck legs in duck fat. Cook on low heat for 2-3 hours until tender. Let cool, then shred meat and set aside.
2
Make Flatbread
In a bowl, combine flour, yeast, warm water, olive oil, and salt. Knead until smooth, let rise for 1 hour. Roll out flat and preheat oven to 475°F (245°C).
3
Cook Brussels Sprouts
Slice Brussels sprouts and fry them in a pan until crispy. Set aside.
4
Assemble Flatbread
Spread shredded duck confit on the flatbread base, layer with fresh spinach, fried Brussels sprouts, halved cherry tomatoes, sliced red onions, and crumbled feta cheese.
5
Bake
Bake in the preheated oven for 10-15 minutes until the flatbread is golden and crispy.
6
Finish and Serve
Drizzle with sesame hoisin sauce and season with black pepper to taste before serving.