Duck Confit Flatbread

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