BBQ Chicken Flatbread
A sophisticated flatbread featuring slow-cooked duck confit, sweet fig jam, balsamic glaze, and creamy goat cheese.
1 lb
Duck confit
1/4 cup
Fig jam
1 tbsp
Balsamic glaze
1 package
Stone-baked flatbread
4 oz
Goat cheese-crumbled
See all 8 ingredients ↓
A sophisticated flatbread featuring slow-cooked duck confit, sweet fig jam, balsamic glaze, and creamy goat cheese.
Instructions
- Preheat oven to 450°F (230°C).
- Shred Duck confit, removing any skin or bones.
- Spread Fig jam evenly over the Stone-baked flatbread.
- Top with shredded Duck confit, Red onion, and Goat cheese.
- Bake for 8-10 minutes, or until cheese is slightly melted and bubbly.
- Drizzle with Balsamic glaze.
- Garnish with Arugula and Toasted pine nuts before serving.
-
1 lb
450 g
Duck confit
-
1/4 cup
60 mL
Fig jam
-
1 tbsp
15 mL
Balsamic glaze
-
1 package
300 g
Stone-baked flatbread
-
4 oz
115 g
Goat cheese-crumbled
-
1/4 cup
60 g
Red onion-thinly sliced
-
2 tbsp
30 mL
Arugula
-
1 tbsp
15 mL
Toasted pine nuts
Instructions
- Preheat oven to 450°F (230°C).
- Shred Duck confit, removing any skin or bones.
- Spread Fig jam evenly over the Stone-baked flatbread.
- Top with shredded Duck confit, Red onion, and Goat cheese.
- Bake for 8-10 minutes, or until cheese is slightly melted and bubbly.
- Drizzle with Balsamic glaze.
- Garnish with Arugula and Toasted pine nuts before serving.
Nutrition per serving
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