Duck & Fig Flatbread

Recipe Directions

1. Preheat your oven to 500 degrees fahrenheit. While the oven is preheating, place a baking tray upside-down in the oven so the tray warms up while the oven is warming up.
2. Sprinkle 1/3 of the flour (a) onto your counter top or work space. Take the flatbread dough (b) and place it in the flour. If the dough has stuck together, separate it into equal portions (they should be the size of a golf ball, 1 per serving). Then, take another 1/3 of the flour and sprinkle it over the top of the flatbread dough. Push the flour into the dough. You may need to sprinkle a little flour onto the rolling pin or wine bottle.
3. Start in the center of the dough with your rolling pin or wine bottle. Applying moderate pressure, push down and away. Then, pull back to the center and pull the rolling pin or wine bottle toward yourself. Repeat this process. You may need to sprinkle the last 1/3 of the flour on to the dough during this time. Repeat until the dough is roughly 12 inches long, 5 inches wide and 1/8th of an inch thick.
4. Remove the warm baking tray from the oven. Drizzle oil on the tray and spread it around. Then place the rolled out dough on the baking tray. Drizzle 1 tsp of oil on top of each piece of dough. Using a dinner spoon, gently spread the oil over the dough and sprinkle a generous pinch of salt over each piece of dough. Place the baking tray of dough into your 500 degree oven. Bake for 5 minutes.
5. After 5 minutes, pull the flatbread out of the oven. Use tongs to flip the flatbread over. As before, drizzle 1 tsp of oil over each piece of dough and gently spread around.
6. Spoon the truffled goat cheese (c) onto the dough and gently spread around with the back of a spoon. Place the duck confit (d) on top of the goat cheese, then add the fig jam (e). Place the baking tray of flatbread and ingredients back in the oven for 8 minutes.
7. While the flatbread is cooking, prepare the salad. Add the arugula (f) to a mixing bowl. Open the container of apple pepita vinaigrette (g) and gently stir with a spoon. Pour the vinaigrette on top of the arugula and add a pinch of salt and pepper. Toss with tongs or your hands. Taste and add more salt and pepper if you wish.
8. When the cook time is up, take the flatbread out of the oven. Slice the flatbread and spoon the salad on top or serve on the side.