Duck, Corn & Goat Cheese Flatbread Pizzas
Yield
2
RECIPE Ingredients
- 1 duck leg confit
- 1 tablespoon duck fat
- 2 individual-sized flatbread pizza crusts (homemade or store-bought)
- 1 tablespoon duck fat
- ¼ cup unsalted butter
- 2 cups white onions, thinly sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 2 ounces soft fresh goat cheese
- 1 cup arugula
- 1 large clove garlic, minced
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried Herbes de Provence, or combine dried thyme, marjoram, savory, rosemary, sage, and lavender
- ½ teaspoon paprika
- Salt and coarsely ground black pepper
Price
$69.99
- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$19.99
- All natural
- No added preservatives or artificial ingredients
- Low in saturated fat
- Gluten-free
- Ships frozen (best kept frozen)
- Product of USA
- For best taste, use within 6 months of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Use already-baked flatbreads for this tasty pizza recipe, topped with caramelized onions, duck confit, fresh corn, and tangy goat chevre.
RECIPE Preparation
- Shred duck confit off the bone in bite-sized pieces, and set aside.
- Melt butter with one tablespoon of duck fat in a large, wide skillet over medium heat. Add 2 cups sliced onions, two pinches of salt, and smoked paprika. Cook over medium heat until the onions are soft and caramelized. Stir frequently to keep from browning. Remove from heat and set aside.
- In a separate bowl, combine the olive oil with minced garlic and herbes de Provence.
- Preheat oven to 450 degrees.
- Place the flatbreads on a baking sheet and brush the tops with herb oil. Bake for 5 minutes. Remove crusts from the oven, and top each with half of the caramelized onions, half of the shredded duck confit, and half of the corn kernels (defrost first, if using frozen). Return to the oven and bake for an additional 8-10 minutes.
- Remove from the oven and crumble the goat cheese over the pizzas. Top each pizza with a ½ cup of arugula, a drizzle of remaining herbed olive oil, salt, and pepper.
