Duck Bacon Flatbread
Ingredients
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1
1 lb. Assorted Fingerling Potatoes, whole
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2
1 whole Garlic Head, split in half
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3
Pinch Sea Salt
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4
1 Fresh Rosemary sprig
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5
1-1/2 cups Maple Leaf Farms Rendered Duck Fat (can substitute Olive Oil)
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6
6 slices Maple Leaf Farms Duck Bacon
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7
3 medium Sliced Yellow Onions
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8
3 Premade Flatbread Rectangles, 8-9”
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9
2 wheels Boursin Cheese
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10
4-5 tsp. Olive Oil
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11
1/2 tsp. Chopped Fresh Rosemary
Directions
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1
Preheat oven to 300 degrees.
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2
Place the fingerling potatoes, garlic halves, large pinch of sea salt and the rosemary sprig in a small baking dish.
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3
Pour the duck fat into the baking dish to barely cover the potatoes and garlic. Cover dish tightly with foil and bake in the oven until very soft.
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4
Remove potatoes from the oven, remove foil and allow potatoes to cool to room temperature in the oil.
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5
Squeeze the garlic cloves out into a small mixing bowl. Remove the potatoes from the fat and slice in to 1/2-inch slices and toss with the garlic. Set aside.
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6
In a skillet, cook the duck bacon slices over medium heat, turning until crisp. Transfer to paper towels to drain, reserving grease.
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7
Add the sliced onions to the reserved grease and cook over medium heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 4-5 minutes, set aside.
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8
Brush flatbreads with a touch of olive oil; sprinkle with sea salt and bake directly on the oven rack until crispy.
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9
Remove flatbreads from the oven and divide the potato/garlic mixture evenly between the three flatbreads making sure to spread the mixture all the way to the edges. Repeat procedure with the caramelized onions.
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10
Cut the duck bacon into 1-inch pieces and divide among the flatbreads.
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11
Using your fingers, crumble the Boursin cheese over the flatbreads.
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12
Drizzle flatbreads with the olive oil and sprinkle with the chopped fresh rosemary and a pinch of sea salt.
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13
Bake the flatbreads directly on the oven rack until cheese starts to brown, about 6-7 minutes.
Ready-to-use flatbread and fingerling potatoes make this recipe a convenient and hearty choice for lunch or dinner.
