Duck Confit Flat Bread – by Chef Michael Geneste, Executive Chef of the Hart House / Owner / Chef of Fraser Valley Farm to Table
by Olive the Best | Jun 14, 2021 |
"This is really the best flat bread combination I have tasted!", Daniela, owner of Olive the Best
Great contrast of flavours with the smokiness of the cheese, savoury flavours of duck, pepperiness of arugula and the sweetness of the grapes.
Outstanding! And he does private dinner parties!
---or for more recipes by Chef Michael Geneste, please check out:
Insta chef_mike_geneste
*** Rising time for bread is included in the "Prep Time" for the recipe
Prep Time1 hr 15 minsCook Time3 hrsTotal Time4 hrs 15 mins
1 flat bread
1 duck leg
200 ml duck fat (can substitute Olive the Best EVOO - 2/3 amount)
1 tbsp grass fed butter
1 onion, sliced thinly
1 bunch of red seddless grapes
100 g grated smoked Caciocavallo cheese
sprigs of arugula
salt
Flat Bread
500 g flour
335 g warm water
16 g fresh yeast
pinch salt
pinch sugar
1Start the flat bread the night before.
Combine fresh yeast with water and sugar.
Mix and set aside 5 minutes until it starts to appear frothy. This means the yeast is activated.
2Add the flour to a mixing bowl and add the salt. Pour the yeast and water mixture over the flour and combine.
3Knead dough for 6-8 minutes until dough is elastic. Form a ball, brush with olive oil, cover and let rest in the fridge over night.
Duck Confit
4Season duck leg heavily with salt. Let sit 20 minutes. Preheat oven to 300 degrees F.
5Place duck leg, skin side up in casserole dish, cover with melted duck fat or OTB EVOO. Cover with foil and roast in oven for approx. 2 hours until duck leg is fork tender.
6Remove from heat. Let cool. Pull meat off bones and discard the bones. Set aside.
Caramelized Onions
7Combine 1 tbsp. grass fed butter, sliced onions in a saucepan. Cook on low-medium heat until browned. Set aside.
Grapes
8Cut grapes in half. Place on pan and slow cook in 300 degree F oven approx. 1 hour until wilted.
Assemble All Above Ingredients
9Cover flat bread with a thin layer of caramelized onions. Nicely arrange the grapes, a few pieces of arugula and some of the duck confit on the flat bread. Cover with smoked Caciocavallo cheese and season with salt.
10Bake at 450 F oven for 5 minutes until golden brown on top.
Cut, drizzle with aged balsamic and serve.
Ingredients
1 flat bread
1 duck leg
200 ml duck fat (can substitute Olive the Best EVOO - 2/3 amount)
1 tbsp grass fed butter
1 onion, sliced thinly
1 bunch of red seddless grapes
100 g grated smoked Caciocavallo cheese
sprigs of arugula
salt
Flat Bread
500 g flour
335 g warm water
16 g fresh yeast
pinch salt
pinch sugar
Directions
1Start the flat bread the night before.
Combine fresh yeast with water and sugar.
Mix and set aside 5 minutes until it starts to appear frothy. This means the yeast is activated.
2Add the flour to a mixing bowl and add the salt. Pour the yeast and water mixture over the flour and combine.
3Knead dough for 6-8 minutes until dough is elastic. Form a ball, brush with olive oil, cover and let rest in the fridge over night.
Duck Confit
4Season duck leg heavily with salt. Let sit 20 minutes. Preheat oven to 300 degrees F.
5Place duck leg, skin side up in casserole dish, cover with melted duck fat or OTB EVOO. Cover with foil and roast in oven for approx. 2 hours until duck leg is fork tender.
6Remove from heat. Let cool. Pull meat off bones and discard the bones. Set aside.
Caramelized Onions
7Combine 1 tbsp. grass fed butter, sliced onions in a saucepan. Cook on low-medium heat until browned. Set aside.
Grapes
8Cut grapes in half. Place on pan and slow cook in 300 degree F oven approx. 1 hour until wilted.
Assemble All Above Ingredients
9Cover flat bread with a thin layer of caramelized onions. Nicely arrange the grapes, a few pieces of arugula and some of the duck confit on the flat bread. Cover with smoked Caciocavallo cheese and season with salt.
10Bake at 450 F oven for 5 minutes until golden brown on top.
Cut, drizzle with aged balsamic and serve.
Duck Confit Flat Bread – by Chef Michael Geneste, Executive Chef of the Hart House / Owner / Chef of Fraser Valley Farm to Table
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