Duck Confit Flatbread

A flatbread with a sweet ginger fig sauce topped with duck confit, shiitake mushrooms, and manchengo cheese.

Ingredients

Procedure

Ginger Fig Sauce

1. In a sauce pan combine figs, sherry and water. Bring to a boil and reduce heat to simmer for a few minutes until figs are soft. Cool slightly.
2. Transfer to a blender, add Frank's RedHot Rajili Sauce and blend to puree. Hold refrigerated for service.

Service

1. Set oven to 400˚F. For each serving, spread flatbread with 1/4 cup sauce, leaving a 1/2“ border along the edges.
2. Top with 1/2 cup mozzarella cheese, 1/4 cup Manchego cheese, 1 1/2 ounces duck, 1/4 cup mushrooms and 8 cherry wedges.
3. Bake until cheese is melted and flatbread is crisp.
4. Cut as desired, garnish with 1 teaspoon scallions and 1/8 teaspoons sesame seeds and serve.