|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