Duck Confit Flatbread

Yield: 1 flatbread

Frank's RedHot® Rajili® Sauce pureed with figs and then covered with a mozzarella manchego cheese blend. Topped with pulled duck, shitake mushrooms and sliced bing cherries. Baked and then garnished with fresh-sliced scallion tops.


Insights

Duck, figs, manchego, and wild mushrooms are all trending ingredients and perceived as upscale. This unique, out-of-the-box build can suggest culinary sophistication and credibility.

Ingredients

10 each
Figs
6 Tbsp.
Water
6 Tbsp.
Sherry
1 1/2 cups
Frank's RedHot® Rajili® Sauce
1 each
Flatbread
1/4 cup
Mozzarella cheese
1/4 cup
Manchego cheese
1/4 cup
Duck confit
2 Tbsp.
Shitake mushrooms
2 each
Bing cherries
1/4 tsp.
Scallions
1/8 tsp.
Sesame seeds

Directions

  1. For Ginger Fig Sauce: Hydrate figs in hot water and sherry for a few hours or overnight until figs are soft and liquid resembles syrup. In a blender, puree figs with liquid and Frank's RedHot® Rajili® Sauce. Yields 2 cups
  2. To Build Flatbread: Preheat oven to 400˚F. Spread with 1/4 cup Ginger Fig Sauce, leaving a 1/2“ border along the edges. Combine cheeses and top pizza. Place duck, mushrooms and cherry slices over cheese.
  3. Bake for 8 to 9 minutes until cheese is melted and flatbread is crisp. Cut into wedges. Garnish with scallions and sesame seeds.

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