Duck Confit Flatbread2019-07-02T16:05:25-04:00

Duck Confit Flatbread

Presented by blue grillhouse

INGREDIENTS

  • 1 flatbread, lavash or large naan bread
  • 2 oz. soft brie cheese
  • 3 oz. duck confit, chopped into pieces (see below)*
  • 1 oz. grilled red onions
  • 1 oz. arugula
  • 1/2 oz. port wine reduction (see below)

Duck confit:

  • 6 duck legs
  • 1 1/2 T. thyme, finely chopped
  • 2 bay leaves
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 tsp. black pepper, ground
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground ginger
  • 2 quarts duck fat

Port wine reduction:

  • 2 cups Port
  • 1 cup Sugar
  • 2 pc. Cinnamon
  • 2 pc. Star anise
  • 5 pc. Allspice

*This may be purchased already prepared, but homemade is a treat worth the effort!

DIRECTIONS

Spread the brie over the surface of the flatbread. Distribute the duck confit and grilled red onions over the cheese. Bake in a 450°F oven and cook until caramelized. Remove from oven, cut, and garnish with arugula and a drizzle of port wine reduction.

For the duck confit: Using a knife, trim skin on drumsticks about 1-inch below the tip of the bone and scrape down toward the meat, exposing the bone; place legs on a sheet tray and set aside. Grind thyme and bay leaves in a spice grinder; transfer to a bowl. Stir in salt, sugar, pepper, garlic powder, and ginger; rub mixture all over duck, pressing it into the skin and coating completely. Cover with plastic wrap; refrigerate for a minimum of 24 hours. Note: The longer the duck legs cure, the stronger the salt will be. Next day, rinse duck and pat completely dry with paper towels. Melt duck fat in a saucepan and bring up to 200°F. Add duck legs; cook until tender, about 2 hours. Let cool to room temperature, then cover, leaving the legs in the fat. Duck legs are ready to use.

To serve: Heat oven to 400°F. Remove duck from fat; place skin side up on a baking sheet with a wire rack. Bake until skin is browned and crisp, about 40 minutes.

For the port wine reduction:
In a small sauce pot, combine all the ingredients. On medium high heat, reduce volume by half. Strain and cool.

Serves 1; more as an appetizer

As seen in the Summer/Fall 2019 Issue

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