"This is really the best flat bread combination I have tasted!", Daniela, owner of Olive the Best
Great contrast of flavours with the smokiness of the cheese, savoury flavours of duck, pepperiness of arugula and the sweetness of the grapes.
Outstanding! And he does private dinner parties!
---or for more recipes by Chef Michael Geneste, please check out:
Insta chef_mike_geneste
*** Rising time for bread is included in the "Prep Time" for the recipe
Start the flat bread the night before.
Combine fresh yeast with water and sugar.
Mix and set aside 5 minutes until it starts to appear frothy. This means the yeast is activated.
Add the flour to a mixing bowl and add the salt. Pour the yeast and water mixture over the flour and combine.
Knead dough for 6-8 minutes until dough is elastic. Form a ball, brush with olive oil, cover and let rest in the fridge over night.
Season duck leg heavily with salt. Let sit 20 minutes. Preheat oven to 300 degrees F.
Place duck leg, skin side up in casserole dish, cover with melted duck fat or OTB EVOO. Cover with foil and roast in oven for approx. 2 hours until duck leg is fork tender.
Remove from heat. Let cool. Pull meat off bones and discard the bones. Set aside.
Combine 1 tbsp. grass fed butter, sliced onions in a saucepan. Cook on low-medium heat until browned. Set aside.
Cut grapes in half. Place on pan and slow cook in 300 degree F oven approx. 1 hour until wilted.
Cover flat bread with a thin layer of caramelized onions. Nicely arrange the grapes, a few pieces of arugula and some of the duck confit on the flat bread. Cover with smoked Caciocavallo cheese and season with salt.
Bake at 450 F oven for 5 minutes until golden brown on top.
Cut, drizzle with aged balsamic and serve.
Ingredients
Directions
Start the flat bread the night before.
Combine fresh yeast with water and sugar.
Mix and set aside 5 minutes until it starts to appear frothy. This means the yeast is activated.
Add the flour to a mixing bowl and add the salt. Pour the yeast and water mixture over the flour and combine.
Knead dough for 6-8 minutes until dough is elastic. Form a ball, brush with olive oil, cover and let rest in the fridge over night.
Season duck leg heavily with salt. Let sit 20 minutes. Preheat oven to 300 degrees F.
Place duck leg, skin side up in casserole dish, cover with melted duck fat or OTB EVOO. Cover with foil and roast in oven for approx. 2 hours until duck leg is fork tender.
Remove from heat. Let cool. Pull meat off bones and discard the bones. Set aside.
Combine 1 tbsp. grass fed butter, sliced onions in a saucepan. Cook on low-medium heat until browned. Set aside.
Cut grapes in half. Place on pan and slow cook in 300 degree F oven approx. 1 hour until wilted.
Cover flat bread with a thin layer of caramelized onions. Nicely arrange the grapes, a few pieces of arugula and some of the duck confit on the flat bread. Cover with smoked Caciocavallo cheese and season with salt.
Bake at 450 F oven for 5 minutes until golden brown on top.
Cut, drizzle with aged balsamic and serve.
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