Duck Confit Flatbread

Ingredient ULF # Portion
Dried Figs 115044 10 each
Hot Water 6 tbsp
Golden Country Cooking Rice Wine 236869 6 tbsp
Frank's® Rajili Sauce 274940 1 1/2 cups
Bonici Par-Baked Flatbread 788530 1 each
Burnett Dairy Shredded Mozzarella Cheese 211373 1/2 cup
Maple Leaf Farms Duck Confit, leg meat, pulled 683327 1/4 cup
Forest Mushroom Shiitake Mushrooms, lightly sautéed 128850 2 tbsp
Cherries, sliced 114108 2 each
Mann Green Onions, chopped 138884 1/4 tsp
ULF Sesame Seeds 299685 1/8 tsp

For ginger fig sauce: Hydrate figs in hot water and sherry for a few hours or overnight until figs are soft and liquid resembles syrup. In a blender, puree figs with liquid and Frank’s® Rajili Sauce. Yields 2 cups.

To build flatbread: Preheat oven to 400˚F. Spread with 1/4 cup ginger fig sauce, leaving a 1/2“ border along the edges. Top with a layer of cheese. Place duck, mushrooms and cherry slices over cheese.

Bake for 8 to 9 minutes until cheese is melted and flatbread is crisp. Cut into wedges. Garnish with scallions and sesame seeds