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Sesame Crusted Duck Flatbread

Sesame crusted duck flatbread

2012 Video Recipe Contest Finalist, Paige Adams

Ingredients

  • 2

    1/4 tsp. Ground Cumin

  • 3

    1/4 tsp. Kosher Salt

  • 4

    1/4 tsp. Black Pepper

  • 5

    1 cup Warm Water

  • 6

    1 packet Dry Active Yeast (2-1/4 tsp.)

  • 7

    1 tsp. Granulated Sugar

  • 8

    1 tsp. Olive Oil (+ additional for oiling bowl)

  • 9

    3 cups Bread Flour (+ additional for dusting)

  • 10

    1 tsp. Kosher Salt

  • 11

    2 oz. Pancetta, diced small

  • 12

    1 Shallot, sliced thinly

  • 13

    6 oz. Medjool Dates, pitted and cut into 1/4” pieces

  • 14

    1/4 tsp. Kosher Salt

  • 15

    1/4 tsp. Black Pepper

  • 16

    1/8 tsp. Crushed Red Pepper Flakes

  • 17

    1/2 cup Ricotta

  • 18

    2 Tbsp. Fresh Parsley, chopped

  • 19

    Zest of 1 lemon

  • 20

    1 Tbsp. Olive Oil

  • 21

    1/4 cup Sesame Seeds

  • 22

    1/2 cup Arugula

Directions

  • 1

    Pat the duck legs dry with a paper towel. Combine the cumin, salt and pepper and season the duck legs on both sides. Place the duck legs in an ovenproof skillet skin-side down and set them aside to rest for 30 minutes at room temperature.

  • 2

    Preheat the oven 325 degrees F.

  • 3

    Combine the water, yeast, sugar and olive oil, and let stand for 5 minutes until foamy. In a medium bowl mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a floured work surface and knead for 10 minutes. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.) Gather the dough into a ball and put it in an oiled boil covered with a tea towel. Place the bowl in a warm spot to allow the dough to rise while the duck legs are cooking and the other ingredients are being prepared or until it has doubled in size.

  • 4

    On the stovetop on medium-high heat, cook the duck legs allowing the fat render until it forms a shallow layer coating the bottom of the skillet, about 15-20 minutes. Turn the legs skin-side up, cover with foil and place in the oven to roast for 90 minutes until the legs are golden brown and fork tender. Once the legs have cooled to the touch, shred the duck meat.

  • 5

    While the duck is roasting and the dough is rising, prepare the date spread. In a large skillet on medium-high heat, cook the pancetta stirring occasionally until it has browned, about 2-3 minutes. Remove the pancetta with a slotted spoon leaving the rendered fat in the skillet and set aside on a paper towel. Add the shallots to the skillet and sauté for 2 to 3 minutes until they are lightly browned. Add the dates, salt, pepper and red pepper flakes, and sauté for 2 to 3 minutes. Remove from heat and allow to cool slightly. Then transfer to a food processor and pulse until a spreadable consistency, adding 1-2 tablespoons of water if necessary.

  • 6

    For the herbed lemon ricotta, combine the ricotta, parsley and lemon zest.

  • 7

    Once the dough has risen, give it a quick knead and divide it into 2 equal portions. On a well-floured work surface, roll out the dough to a 1/4” thickness. It does not need to be perfectly round.

  • 8

    Preheat a gas or charcoal grill to high heat and oil the grates. Place the dough directly on the grates and grill with the lid closed for 2-3 minutes per side until the flatbreads are browned and have grill marks. Remove the flatbreads from the grill and brush the tops with olive oil. Generously sprinkle sesame seeds on the crusts, and return to the grill for 1 minute.

  • 9

    To assemble, smear the flatbreads with date spread being careful to leave the border at the sesame seed crust. Top with reserved pancetta, shredded duck, arugula and small dollops of ricotta. Serve warm.

Tip: To save time, any of the Maple Leaf Farms fully cooked duck products may be used in this recipe. Also, store-bought pizza dough or flatbreads may be substituted for homemade dough.

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Prep Time: 45 min
Cook Time: 120 min
Ready Time: 2 Hours 45 Minutes
Servings: 4 - 6 servings