Duck Flatbread

with Fig Jam, Goat Cheese, and Pickled Peppers

Duck Flatbread with Fig Jam, Goat Cheese, and Pickled Peppers

Recipe by Derick Kuntz

0.0 from 0 votes

Course: LunchDifficulty: Difficult

Servings

servings

Prep time

minutes

Cooking time

hour

Cure Time

3-4

hours

Brine Time

48-72

hours

Proof Time

hour

Chef Derick loves to be creative with flatbread toppings, as the base is incredibly versatile. For this specific pairing, Chef Derick recommends our Hudson Vineyard Syrah. Duck and Syrah are a classic pairing, bringing out the wine's slight gaminess, while the fig jam highlights the dark fruit.

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Ingredients

US Metric

Flatbread
2.75 cups 2.75 all purpose flour
1 Tbsp 1 dry active yeast
1.5 tsp 1.5 sugar
1 cup 1 warm water
1 Tbsp 1 kosher salt
1 Tsbp 1 olive oil
1 Tbsp 1 honey
Herb Cured Duck
1/4 pint 1/4 brown sugar
3/4 pint 3/4 salt
1/2 bunch 1/2 parsley
1 bunch 1 thyme
4 - 6oz 4 - duck breasts
Fig Jam
1 Qt 1 Black Mission figs, quartered
1 cup 1 dry red wine
2 Tbsp 2 sugar
1 tsp 1 kosher salt
1 Tbsp 1 ground coriander
Pickled Fresno Chiles
1 cup 1 sugar
1 cup 1 water
1 cup 1 white wine vinegar
10 10 Fresno Chiles
Additional Ingredients
4 cups 4 fresh arugula
2 cups 2 goat cheese

Directions

Pickled Peppers
Add all ingredients, except Fresno Chiles, to a pot and boil
Stir until salt is dissolved and remove from heat
Chill, then pour over Fresnos
48-72 hours brine time minimum in fridge
Cured Duck
Combine brown sugar, salt, parsley, and thyme into a food processor and blend until combined
Rub all over duck breasts and cure for 3-4 hours
Finally, rinse and dry
Score the duck breasts to allow the fat to render more quickly
Render skin down on low-medium heat for about 10 minutes
Pour out excess fat as it renders
Continue until skin is golden brown
Place in the oven skin side up at 200°F for 8-10 minutes until internal temp reaches 125°F
Cool and slice
Flatbread
Mix yeast, sugar, and warm water, let bloom for about 15 minutes
In a mixer, combine all dry ingredients
Add oil and honey to the yeast mixture
On low speed, slowly pour liquid into dry ingredients until the dough forms a ball
Let proof in a warm place for about 1 hour
Portion dough ball into 4 oz balls
One at a time and with a rolling pin, use excess flour as needed and roll into thin ovals
Pierce dough several times with a fork
Par bake at 450° for 2 minutes; remove and chill
Fig Jam
Place all ingredients into a sauce pot and bring to a boil
Turn down to medium-low heat
Cook for 15 – 20 minutes until most of the liquid has evaporated
Use a potato masher to break up any large pieces of skin
Cool before using
Assembly
Spread fig jam on par-baked dough
Top with goat cheese, arugula, pickled peppers, and sliced duck
Bake again until the base is crispy and the toppings are warm

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Pairing Suggestions

Chef Derick loves to be creative with flatbread toppings, as the base is incredibly versatile. For this specific pairing, Chef Derick recommends our Hudson Vineyard Syrah. Duck and Syrah are a classic pairing, bringing out the wine’s slight gaminess, while the fig jam highlights the dark fruit.