Duck Confit Flatbread

from St. Supéry estate chef Tod Kawachi

Serves 2


1 pc Duck confit
1 pc Burrata
1 pc Flatbread
Caramelized onion balsamic jam
3 each Yukon gold potatoes
4-5 caps mushrooms, crimini, cut quarters
2 sprigs fresh thyme
Fresh cherries, pits removed, sliced
Duck fat (optional)
Black Pepper


Roast the gold potatoes in a 400f oven until tender, remove to cool and slice into 1/4 “ coins and season lightly with salt and pepper. Set aside.

Gently warm the duck confit leg in a pan over low heat with oil or duck fat skin side down to crisp up. Flip over and continue to heat through then remove to cool. Pull the duck meat off of the bone and cut into thin strip pieces.

Using the same pan with drippings, turn up the heat to medium and saute the sliced mushrooms until browned. Season with salt and pepper, set aside.

Strip the leaves off of the thyme sprigs. Spread an even layer of the Caramelized Onion Balsamic Jam over a flatbread crust. Top the crust with the potato coins, mushrooms, sliced duck confit meat and thyme leaves. Bake in a 425 degree oven until hot and crust toppings are browned (about 8 minutes). Slice the Burrata cheese into 6 pieces and garnish over the hot flatbread then top with sliced cherries. Enjoy with Rutherford Estate Vineyard Merlot.

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