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

Click to Visit Our Advertisers

Bella Casa
1st Northern Bank
Embassy Bank
Gail Gray
American Bank
Carol Dorey
Schuler Service
Hager Furniture
Lehigh Valley Animal Hospital
Dan\'s Camera