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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.


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.


  • 10 each
  • 6 Tbsp.
  • 6 Tbsp.
  • 1 1/2 cups
    Frank's RedHot® Rajili® Sauce
  • 1 each
  • 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.
  • 1/8 tsp.
    Sesame seeds


  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.

Tips . Hints . Variations

  • A shortcut to making confit is to roast hindquarters of duck for a few hours at 250°F.
  • Remove meat and skin from the bone.
  • Reserve the duck fat and render additional fat from the skin.
  • Pour hot fat over pulled leg meat and refrigerate for use.
  • As needed, pan sear to remove additional fat.
  • Chicken thigh can be used in place of duck or use chicken apple and sage sausage.
  • A lower-cost variation of the fig sauce can be made with prunes or raisins.
  • The Ginger Fig Sauce makes a wonderful glaze for duck, chicken, pork or full-flavored seafood.